Anna Marie Bayonito, Chef

Anna Marie Bayonito fell in love with cooking while helping her mother prepare delicious home-cooked meals. Born in the Philippines, Bayonito and her family relocated to Monterey County when she was nine years old. Despite her early love of cooking, culinary school was not Bayonito's original plan. As a high school senior, she was already registered to attend art school when her hospitality class went on a field trip to the California Culinary Academy. An instant connection meant there was no going back – within two months, she was headed to the California Culinary Academy of San Francisco, an affiliate of Le Cordon Bleu. A school internship of three months turned into a year and a half working with the pastry chef at the Carmel Highlands after her graduation in 2002. Next up was a role as Chef de Partie at Casanova restaurant in Carmel, followed by a return to the Bay Area as the Sous Chef at Pampas restaurant in Palo Alto, an area known for its unique and high-end cuisine. Bayonito's influences are eclectic and highlighted by her love of Asian, French, and Italian cuisines. Her contagious curiosity, combined with experience managing high-end restaurant operations, makes Bayonito a perfect fit for the STICKS culinary team at Pebble?Beach. Local flavors: Anna Marie appreciates locally sourced ingredients rooted in sustainability from the Central California/Monterey County area, such as Baker's Bacon from Chef Tony Baker in Marina. She creatively incorporates this locally sourced pork belly into her dishes, elevating them beyond the ordinary.