1. Ross Pangilinan
10432 Memphis Ave
Whittier CA 90604
Phone: 562-650-2432
ChefRossP@gmail.com
PROFESSIONAL EXPERIENCE
The Patina Group 2005-2008, 2009-Present
Leatherby’s Café Rouge, The Segerstrom Center for the Arts, Patina catering OC, Costa Mesa, CA
Executive Chef (2009-Present)
• Multi unit venue: fine dining restaurant, catering, café, weddings, special events, multi space venue
• Manage all back of house operations: hiring, training and employee motivation, specialize in fresh seasonal menus,
manage food and labor cost for multiple units, strong P&L proficiency controlling cost and maintaining budgets,
employee scheduling and payroll, ordering, inventory, excellent sanitation, modern and classic cooking of global
and Californian cuisine, modern food trends, menu creation and execution for the Emmy’s Governor’s Ball (2
weekends a year 3500 VIP guest, in charge of main hot kitchen for the last four years, oversee a large BOH staff),
large event planning and execution, off-site catering in homes and other venues, guest and member communication
• Creative, Organized, Consistent, Passionate, Focused
• Maintain high opentable, yelp and Zagat scores
• On Zagat’s first ever list of 30 under 30 hottest up-and-coming chefs in the Los Angeles area 2012
• LOCALE Magazine top five chef’s in OC 2012
• Listed in 2013 Best Chefs of America book
• Guest judge on Gordon Ramsay’s Master Chef 2014 season
• Positive reviews and write ups in OC Register, Huffington Post, Riviera, Where OC, LOCALE magazine, OC
Weekly and other local media and publication
• Featured on Good Day LA for menu creation and executing Zin Zanni theater in Costa Mesa
Patina Restaurant, Los Angeles, CA
Sous Chef (2007-2008)
• Relais and Chateaux, One star Michelin
• Managed all BOH operations
Pinot Provence, Costa Mesa, CA
Sous Chef (2005-2007)
• Managed all BOH operations
Sinatra at Wynn/Encore Resort, Las Vegas, NV 2008-2009
Sous Chef
• Five star, five diamond Wynn/Encore resorts
• Opening sous chef at Sinatra at Encore, Managed all BOH opersations
• High end and high volume modern American-Italian restaurant
Toro Sushi, Chino, CA 2004-2005
Sushi Chef
• Japanese cuisine and cooking techniques
Big Canyon Country Club, Newport Beach, CA 2003-2004
Garde Manger, Line Cook, Pastry
• Mentored by Executive Chef Jean-Pierre Lemanissier
STAGES
Aquavit, Chef Marcus Sammuelson 2008
Le Bernardin, Chef Eric Ripert 2008
Eighty One, Chef Ed Brown 2008
Regis Restaurant, Chef Regis Mahe 2007
• One Star Michelin restaurant in Vannes, France (one month stage)
Les Trois Marche, Chef Gerard Vie 2004
• Two Star Michelin restaurant at Le Trianon Palace, Versaille, France (four month stage)
EDUCATION

2. Le Cordon Bleu, Pasadena, CA 2001-2002
Associate Degree in Occupational Studies