Pedro De la Cruz

Pedro De la Cruz, Executive Chef – Fandango

A chef on the Monterey Peninsula for over 40 yrs, 23 of which have been at Fandango. His life as a chef began in the 1960’s at club XIX at the Lodge at Pebble Beach. His simple passion for cooking has led him to a career that has seen lots of changes. De la Cruz’s sauces are important to his dishes and he makes them all from scratch. The result is the consistently scrumptious menu of European and Mediterranean delicacies for which Fandango is known. He is the artist behind such dishes as Osso Bucco braised with veal stock, Madeira, tomatoes, and mushrooms and the composer of the hearty lamb and vegetable stew with North African spices and harissa.

Page last updated on September 16, 2011 at 5:33 pm