The Lodge at Pebble Beach Resorts
Ben Brown is Executive Chef at The Lodge at Pebble Beach Resorts. His keen appreciation for fine food and wine can be directly traced to his Italian grandmother's favorite family recipes. After graduating from the California Culinary Academy in San Francisco, Brown worked at Heavenly Valley's Monument Peak Restaurant in Lake Tahoe and Ferrantes Italian Restaurant in Monterey before moving to Vail, Colorado to reopen the acclaimed Fulton Iron Works. Brown joined The Pebble Beach Company as a pastry cook in 1994 and quickly became the Sous Chef in Club XIX at The Lodge at Pebble Beach. In 2002, in recognition of his accomplishments, he was promoted to Chef de Cuisine at the resort's exclusive, members only, Beach and Tennis Club, where he eventually became Executive Chef. In 2008, he accepted the role as Executive Chef at The Lodge at Pebble Beach where he brings all of his experience together to keep the style and theory of his cuisine clean and true, balanced equally in contrast and texture.