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Uploaded byRoss Pangilinan
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Ross Pangilinan.1

Ross Pangilinan has over 15 years of culinary experience, currently serving as Executive Chef of The Patina Group in Orange County, California. He manages all back of house operations for their fine dining restaurant, catering business, café and special events venues. Prior to his current role, Pangilinan worked as a Sous Chef at several renowned restaurants and was an opening Sous Chef at Sinatra at Wynn in Las Vegas. He has received numerous accolades and recognition for his work.

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