PORTOLA HOTEL & SPA APPOINTS PACIFICO MATA AS EXECUTIVE CHEF

Monterey, Calif. (April 28, 2026) – Portola Hotel & Spa announces the hiring of Pacifico Mata as Executive Chef. In his new role, Mata will oversee culinary operations across Jacks Monterey, Peter B's, and the hotel's full-service catering program. A celebrated culinary leader with more than 27 years of experience, he brings a deep commitment to seasonal, locally sourced cuisine and sustainable practices rooted in longstanding partnerships with local farms and fisheries.

Mata's culinary career spans private country clubs, exclusive resorts, and acclaimed restaurants on both coasts. Most recently, he served as Executive Chef at Marin Country Club, where his culinary program contributed to the club earning Troon's Prive Country Club of the Year award in 2025. Previously, Mata held leadership roles with Restaurants Unlimited in Seattle and Pacific Coast Restaurants in the Portland area, supporting more than 30 restaurant locations, launching new concepts, and standardizing menus system-wide. Earlier in his career, he worked and led kitchens at Roy's Restaurants in Pebble Beach, Scottsdale, and Newport Beach. Born in Cebu, Philippines and raised in California's Salinas Valley, Mata brings a personal connection to the Central Coast region he now calls home.

"Pacifico brings an incredible depth of culinary experience and leadership to our team," said Brian Hein, Director of Food & Beverage at Portola Hotel & Spa. "His passion for local ingredients and proven ability to elevate culinary programs across diverse dining concepts make him the perfect fit for Portola."

Mata's appointment reflects Portola Hotel & Spa's continued investment in the Monterey dining experience, bringing a culinary vision rooted in the region's exceptional local produce, seafood, and agricultural heritage.

“Portola Hotel & Spa benefits from an exceptional location, enriched by the abundance of seafood from the California coast and the extraordinary agricultural resources of the surrounding region,” said Executive Chef Pacifico Mata. “I am honored to join a destination so strongly defined by its commitment to genuine hospitality. I look forward to developing menus that thoughtfully reflect the character, quality, and seasonality of this remarkable area. My objective is to deliver a dining experience that is both memorable and enduring—one that resonates with guests and evokes the familiarity of a cherished favorite.”

For more information, please visit portolahotel.com.