Alex Pailles, Chef

Chef de Cuisine Alex Pailles brings a refined, California-forward sensibility to The Bench at Pebble Beach. A San Diego native, Alex grew up in a culinary-aware household where his appreciation for craft and technique began early – watching his mother, a professional wedding cake baker, instilled in him a deep respect for precision, care and the creative process of cooking.

With more than a decade of professional kitchen experience, Alex has built a career rooted in both classical training and hands-on growth. He studied at Le Cordon Bleu in Los Angeles and later trained at the Michelin-starred Xerta Restaurant in Barcelona, experiences that helped shape his disciplined approach and global perspective. Prior to joining Pebble Beach Resorts in late 2025, Alex spent over seven years at the iconic Marine Room in La Jolla, California, ultimately serving as Chef de Cuisine, and previously held the role of Executive Chef at La Valencia Hotel.

Alex's cooking style emphasizes seafood, thoughtful sauce work, fire-driven techniques and modern California flavors. At The Bench, his menus celebrate balance and harmony – where each dish stands confidently on its own while contributing to a cohesive dining experience. He is particularly drawn to coastal California vegetables, fermented elements and bright, herb-forward sauces that add depth and freshness to wood-fired preparations.

Inspired by mentors throughout his career, including his mother and longtime Marine Room chef Bernard Guillas, Alex values consistency, discipline and cooking with soul. Having worked his way up from dishwasher through every kitchen station, he leads with empathy and respect for the entire brigade.

Deeply connected to the agricultural richness of Monterey County, Alex especially enjoys working with locally grown squash and root vegetables, showcasing them through purées, pickles, confits and wood-fired preparations that reflect the region's seasonality. His work has been featured in regional culinary publications and festivals, and he looks forward to participating in Monterey Food & Wine for the first time in the year ahead.

Chef de Cuisine Alex Pailles brings a refined, California-forward sensibility to
The Bench at Pebble Beach. A San Diego native, Alex grew up in a culinary-
aware household where his appreciation for craft and technique began early –
watching his mother, a professional wedding cake baker, instilled in him a
deep respect for precision, care and the creative process of cooking.
With more than a decade of professional kitchen experience, Alex has built a
career rooted in both classical training and hands-on growth. He studied at Le
Cordon Bleu in Los Angeles and later trained at the Michelin-starred Xerta
Restaurant in Barcelona, experiences that helped shape his disciplined
approach and global perspective. Prior to joining Pebble Beach Resorts in late
2025, Alex spent over seven years at the iconic Marine Room in La Jolla,
California, ultimately serving as Chef de Cuisine, and previously held the role
of Executive Chef at La Valencia Hotel.
Alex's cooking style emphasizes seafood, thoughtful sauce work, fire-driven
techniques and modern California flavors. At The Bench, his menus celebrate
balance and harmony – where each dish stands confidently on its own while
contributing to a cohesive dining experience. He is particularly drawn to
coastal California vegetables, fermented elements and bright, herb-forward
sauces that add depth and freshness to wood-fired preparations.
Inspired by mentors throughout his career, including his mother and longtime
Marine Room chef Bernard Guillas, Alex values consistency, discipline and
cooking with soul. Having worked his way up from dishwasher through every
kitchen station, he leads with empathy and respect for the entire brigade.
Deeply connected to the agricultural richness of Monterey County, Alex
especially enjoys working with locally grown squash and root vegetables,
showcasing them through purées, pickles, confits and wood-fired preparations
that reflect the region's seasonality. His work has been featured in regional
culinary publications and festivals, and he looks forward to participating in
Monterey Food & Wine for the first time in the year ahead.