Behind every top restaurant is a great chef and at Pebble Beach that’s Pierre.  His French heritage combined with his love of all cooking techniques and interest in other cultures makes Pierre’s menus both unique and delicious.

Pierre was born and bred in Lyon France.  Spending time in the kitchen with his family he soon developed his love for preparing good, fresh food.  As a young adult Pierre served his apprenticeship in a local 1 Michelin star restaurant before moving to the famous 3 Michelin starred restaurant Triosgros, Roanne

In 1979, Pierre now a budding Sous Chef decided to come to England.  After joining the world renowned Chewton Glen he was quickly promoted to Head Chef.  Pierre remained at Chewton Glen for the following 24 years during which time he held his Michelin star.  In early 2003 Pierre decided it was time for a change, looking for a new challenge which focused on exciting, fresh food.  Pierre and Pebble Beach seemed ideally suited.

You can read all about Pierre's illustrious career here

“I wanted to create a restaurant that had something for everyone in a spectacular environment.”

Mike has been in the hospitality business for over twenty years and his knowledge of what the modern customer wants is evident in Pebble Beach.

Starting his career with Bass Taverns, Mike took his experience from this training ground to go out on his own.  He wanted the freedom to create an excellent English pub and so took over The Windwhistle Inn, Cricket St Thomas which soon became the most popular pub in the area.

Following 15 years of success Mike decided to take on a new challenge which took his career in a completely different direction.  He decided to move to California and work for the exclusive 5 star hotel, Bernardus Lodge in Carmel Valley.  Here he managed the restaurant and learnt about a totally different type of clientele, the Hollywood elite.  Gaining an insight into the Californian approach to dining and fine wines, provided Mike with new ideas to bring home.

Despite having a fantastic career abroad Mike still had the goal of opening his own place on the South Coast of England.  When he discovered Oysters restaurant was on the market in England he saw an opportunity to fulfill his dream.  With its prime location and beautiful structure Mike knew it had the potential to become the Popular Restaurant and bar that Pebble Beach is today.

“The experience I had in California has influenced the design and level of service at Pebble Beach.  If you add in Pierre’s French cuisine, local produce and our amazing location , we’ll always have something special to offer our diners.”

“Working at Pebble Beach is a real dream as we are unrivalled in this area for food, views and service.”

Born in Prague, Lucas cut his catering teeth locally at Joe’s Restaurant. Within a year his professionalism and enthusiasm took him to the five star Floor Hotel, famed for being one of the best hotels in Prague. One of his many responsibilities was organizing events for influential visitors including Jean Paul Gaultier, Vivenne Westwood, Black Sabbeth and Elite Models to name but a few.

In 2006 Lucas decided to embark on a new challenge and moved to England taking up the post of Pebble Beach’s Assistant Manager quickly rising to the position of Manager.