Alex Ramirez, Chef

Born and raised in Southern California, Alex Ramirez studied culinary arts at Le Cordon Bleu in Pasadena. He immediately landed a job at the Ritz Carlton Hotel in Pasadena and has maintained that high level of standard ever since.

Alex worked at The Ritz Carlton's high-volume The Terrace Restaurant under Chef Loren Lawe and branched out on his days off at the Garde Manger Kitchen and Banquet Kitchen. Alex soon made his way to a Five-Star, Five-Diamond restaurant called The Dining Room under Chef Craig Strong, where he learned classic techniques preparing a Spanish and French-inspired menu that earned a Michelin Star.

At the Langham Huntington Hotel and Spa, Alex worked under Top Chef Season 6 winner Chef Michael Voltaggio and was introduced to cutting-edge Californian cuisine. As Voltaggio ventured off to open his own highly acclaimed restaurants in Los Angeles, ink and ink sack, Alex was brought along as his Sous Chef. He contributed to Michael Voltaggio's cookbook, 'VOLT ink.,' published in 2011.

Alex then spent five years at Mission Inn Hotel and Spa, becoming the Executive Sous Chef of Restaurants and brought an emphasis on local produce and simple flavors with modern twists.

Ramirez joined Pebble Beach Resorts in 2017, combining his love of food with his passion for golf.

A favorite ingredient: One of Alex's favorite locally sourced products is Monterey Bay Abalone, available year-round thanks to Pebble Beach Resorts' proximity to the Pacific Ocean. The restaurant goes through nearly 100 abalones a week, and Alex creatively infuses Asian-inspired preparations into his use of the mollusks.