Portola Hotel & Spa showcases a premier dining and culinary scene in Monterey Bay, California. The first and only hotel in Monterey County to become an approved Blue Zones Project hotel, Portola Hotel & Spa is committed to locally-sourced and sustainable cuisine. The hotel features two distinctive restaurants showcasing the bold, fresh flavors of California and an impressive catering program to delight the palates of meeting attendees.
Now, Portola Hotel & Spa welcomes 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 the 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. 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.”