Pebble Beach Food & Wine (PBFW) is highly regarded amongst culinary enthusiasts as a preeminent 4-day epicurean experience set within the majestic, world-famous coastal destination of Pebble Beach, California.
As an elevated immersive experience for thousands of attendees, the fun and flavorful festival (which was recently held from April 10-13, 2025) offered a multitude of exceptional events and was hosted at various venues and elaborate tents at Pebble Beach Resorts. If you enjoy learning about celebrity chefs, award-winning wineries, and upscale events, read on to discover why PBFW has become one of the most celebrated events in the USA.
From picturesque golf courses and ocean views to elegant resort and country club settings, the annual festival is hosted by the Pebble Beach Company Foundation, a nonprofit that is “dedicated to empowering our community’s youth.” The organization is on a mission to “provide Monterey County’s children with essential resources for success”, and the Foundation “impacts over 10,000 students annually and has contributed over $19.1 million in support since 1975”.
The festival’s charitable partners include the James Beard Foundation and The Roots Fund, with title sponsors including CapitalOne (Official Banking & Credit Card Partner), Peroni Nastro Azzurro (Official Beer Partner), Palo Alto Networks (Official Cybersecurity Partner), and Lexus (Official Automotive Partner).
From outstanding culinary experiences that indulge your tastebuds to fun-filled activities (such as a new golf simulation screen that mimics playing the famed Pebble Beach Golf Links, a putting green on the lawn, and several elaborate brand activations), the entire festival is essentially a prestigious playground for adults.
Throughout the multi-day extravaganza, I had the pleasure of speaking with several executives, including Pebble Beach Company’s Chief Operating Officer, Caroline MacDonald (pictured second on the right above, next to Kelly Buchanan, Chief People Officer, far right). She’s an impressive leader in the global hospitality industry with an extensive 25-year background working with top-rated luxury hospitality brands. As evidenced by this year’s event, their team truly raised the bar on this beloved food & wine festival, and with every year that passes, it continues to exceed expectations.
During one of the dinners, we discussed the incredible effort and coordination it took for her and their industrious team to host a massive event of this nature. Not to mention, The Lodge at Pebble Beach Resorts is currently undergoing a large renovation (which is taking months to complete), so it only added to the complexity of orchestrating this multi-venue festival.
CLP: With PBFW spanning multiple venues and drawing thousands of guests, what goes into the behind-the-scenes coordination to make it all happen?
CM: “There’s an incredible amount of planning and collaboration that goes into making Pebble Beach Food & Wine a seamless and unforgettable experience. We’re deeply grateful to our amazing partners at a21 for their invaluable support in bringing this large-scale event to life. In the months leading up to the festival, we work hand in hand with our partners to ensure they shine. It all begins with curating and confirming our star-studded lineup of chefs, culinary talent, vineyards, spirits brands, and luxury partners. From there, we thoughtfully craft the most exciting pairings and events to showcase their talents and offerings. Our goal is always to provide a dynamic and diverse range of experiences that appeal to every guest, from guided tastings with renowned vineyards to unforgettable meals prepared by celebrated chefs, to the impressive breadth of flavors found at the Tasting Pavilion. There truly is something for everyone.”
CLP: How does hosting a festival of this scale reflect Pebble Beach Company’s approach to luxury hospitality?
CM: “Our team takes a highly thoughtful and meticulous approach to every aspect of the festival, from selecting the perfect welcome cocktails for each dinner to curating ideal chef pairings for every event. We seek out top-tier talent from across the country, bringing together an extraordinary lineup that promises an unforgettable, once-in-a-lifetime experience. And with the breathtaking backdrop of Pebble Beach, it’s a celebration unlike any other.”
Opening Night Reception with the James Beard Foundation hosted by Nancy Silverton, presented by HexClad
The festival’s Opening Night Reception, presented by HexClad in partnership with the James Beard Foundation, was a dazzling celebration of culinary artistry and innovation by celebrity chefs, such as Maneet Chauhan (pictured below), Mawa McQueen, Billy Ngo, and more.
Virtually taking over the entire Inn at Spanish Bay, the glamorous dreamscape transformed the property into a luxurious tasting experience, spanning from the lobby to the Grand Ballroom, and flowing through signature restaurants like Roy’s and Pèppoli, along with other elegant entertaining spaces.
Nancy Silverton (pictured below), the evening’s host and acclaimed celebrity chef, led a dynamic lineup of James Beard Award-winning talent, offering guests a first taste of the weekend’s extraordinary flavors. Among the standout chefs was Andrew Zimmern, whose presence added star power and global perspective to this unforgettable kickoff.
One of the wineries, in particular, that made a bold statement at the event was Silver Oak Cellars. As a proud family-owned and operated business since 1972, Silver Oak Cellars‘ CEO & Proprietor, David R. Duncan (pictured below), spoke with me that evening about the intricacies of managing and growing their renowned winery over the past 50 years. Aside from his hands-on approach and enthusiasm for inspiring his team to keep elevating their craftsmanship, his determination and adaptability (in navigating everything from fires and floods to tariffs and economic challenges) have proven to be beneficial for their established brand.
During his presentation at the Opening Night Reception at the swanky Silver Oak Lounge, he said, “One of the things that a lot of people don’t understand about winemaking is how difficult it is. You’re dealing with Mother Nature every year, the growing of the grapes, every decision made in the vineyard, what can go wrong with shipping, or even the economy – it takes a huge amount of resilience and fortitude to continue”.
Beyond his executive leadership, he’s also passionate about turning everyday moments into special celebrations and does so through food and wine. He remarked, “When my family celebrates at home, we prepare more than a meal—we are creating a moment for those we love the most. That philosophy runs deep in our family and our wines. At Silver Oak, we’ve spent over 50 years pursuing a core mission: to craft Cabernet Sauvignon that brings people together. That same spirit of generosity and excellence is what I bring to my own table. We built our business on integrity, perseverance, an unparalleled commitment to quality, and a belief that wine should be enjoyed at life’s most meaningful moments. Whether it’s a special occasion or a simple evening with friends, a great bottle of wine reminds us to savor the time with others.”
To accompany him on stage, David brought up one of the winery’s notable aficionados and a long-time patron – Baron Davis (Entrepreneur, investor, and two-time NBA All-Star and record-holder). During the evening, I learned that not only has Baron been a legendary superstar athlete, but he’s also successfully pivoted into other fields – including media (BIG: Business Inside The Game), documentary filmmaking, and investing in brands such as VitaminWater and Thrive Market. During the presentation, Baron shed light on his beliefs to inspire the audience to follow their passions in life. He exclaimed, “Never shy away from your superpowers. Trust your vision and your craftsmanship, work on mastering your skills, and sometimes you have to go back before you go forward. It’s all in the journey – you have to remember that you are the author of your story.”
Laura Oskwarek, Winemaker at Silver Oak (pictured above), encourages wine aficionados and PBFW attendees to upgrade their at-home celebrations with elegant pairing ideas. She says, “As a winemaker, one of the most rewarding parts of what we do is seeing how our wines come to life at the table. A beautifully balanced wine doesn’t just complement a dish; it elevates the entire experience. One pairing I continually return to is a spring lamb with our 2011 Alexander Valley Cabernet Sauvignon. This vintage has matured with striking elegance, showcasing vibrant acidity, refined tannins, and layered dark fruit that cut through the richness of lamb while highlighting its more delicate flavors. When creating pairings, I always recommend starting with the core principles we use in the cellar: balance, intention, and a sense of place.”
California Coastal hosted by Richard Blais, presented by Santa Lucia Highlands Wine Artisans
Another standout event was California Coastal, which was hosted by celebrity chef and TV personality Richard Blais and was a flavorful tribute to the bounty of the Golden State. Held on the picturesque grounds of the 3rd Fairway near The Lodge at Pebble Beach, this relaxed-yet-refined indoor and outdoor gathering brought together top chefs and acclaimed wineries for a sun-soaked evening of California-inspired cuisine.
From fresh seafood and seasonal produce to artisan ingredients sourced up and down the coast, every bite and pour celebrated the region’s diverse culinary landscape. Chef Blais added his signature creativity and charisma, making the event as entertaining as it was delicious.
Peroni’s Sunset Aperitivo hosted by Giada De Laurentiis
Peroni’s Sunset Aperitivo, hosted at The Inn at Spanish Bay by beloved chef, bestselling author, and television personality Giada De Laurentiis, captured the effortless elegance of an Italian golden hour.
Featuring a bevy of Italian bites and beverages (ranging from Joe Isidori’s “Mother’s Meatballs with Old Fashioned Ricotta” to “Tricolor Bars” by Renato Poliafito), guests felt like they were transported to the Italian Riviera on a gorgeous Spring day.
Set against the stunning coastal backdrop of the Pacific Ocean, this stylish soirée hosted at the legendary firepits encouraged attendees to unwind with refreshing Peroni-infused cocktails, enjoy an exclusive meet-and-greet (and cookbook signing) with Giada, and indulge in aperitivos from a variety of celebrity chefs.
As live music played and the sun warmed up the patio, the vivacious and charming personalities of each of the chefs (including crowd favorites – Robbie Felice, Joe Sasto, Giorgio Rapicavoli), who were engaging and entertaining the guests throughout the delightful event, set the tone for a relaxed yet sophisticated afternoon of sipping, socializing, and savoring.
Pacific Feast hosted by Chris Shepherd, presented by Alaska Seafood
Pacific Feast, hosted by James Beard Award-winning Chef Chris Shepherd and presented by Alaska Seafood, was a lively celebration of ocean-inspired cuisine set along the scenic Pacific coastline, perched above the 3rd Fairway of Pebble Beach Golf Links.
This walk-around lunch spotlighted the incredible variety and versatility of responsibly sourced seafood, from pristine Alaskan waters to global culinary interpretations. Guests indulged in creative seafood dishes prepared by renowned chefs, all while enjoying sea breezes, coastal views, and perfectly paired wines. With sustainability at the forefront, the event highlighted the connection between exceptional flavor and mindful sourcing.
One of the most delightful and innovative dishes was the Scallop Ceviche (featuring cauliflower, lemongrass, lime leaf, and coconut milk) by Chef Kelly McCown of The Kitchen. In addition to a beautiful presentation, what truly elevated the dish was the chef’s usage of authentic scallop shells, which he explained to me were collected by the fishermen (at his request) and used as serving plates at the event. This brilliant idea exemplifies the epitome of genuinely sustainable fishing, cooking, and entertaining.
Speaking of sustainability practices, as a testament to the festival’s commitment to being eco-friendly, this year’s festival featured PlantSwitch, whose plant-based, compostable serveware helped reduce plastic waste by over 8,000 pounds throughout the week, proving that luxury and environmental responsibility can beautifully coexist.
The Tasting Pavilion, presented by Palo Alto Networks
Lastly, the Tasting Pavilion, presented by Palo Alto Networks, was the epicenter of indulgence during Pebble Beach Food & Wine, held across two vibrant days on the Special Events Field. Set within two expansive tents and an open-air lawn, the weekend event felt like an upscale wonderland for adults, bursting with sensory delights.
With over 40 food tastings from celebrated chefs and renowned restaurateurs, plus a seemingly endless selection of world-class wineries, guests were treated to a nonstop culinary adventure. The atmosphere was lively and festive, blending sophistication with a spirit of discovery and delight.
One of the most buzzed-about highlights was the exclusive Veuve Clicquot Sun Club, a chic VIP lounge offering a colorful retreat and signature pours of their iconic Champagne. Throughout the pavilion, attendees encountered immersive brand activations, interactive displays, and curated photo moments designed to capture the energy and elegance of the event. A designated viewing area for watching The Masters, complete with a giant screen, made it easy for golf fans to stay connected to the tournament while savoring fine wine and cuisine.
Whether mingling with chefs, sipping rare vintages, or simply exploring the abundance of flavors, the Tasting Pavilion was a dazzling showcase of culinary creativity and elevated lifestyle. From Lobster Rolls and Sweet Potato Tacos by The h.wood Group to my personal favorite – Truffles & Cream Mac & Cheese by James Beard award-winning author, Laura Werlin – every dish that was served was truly a feast. While I enjoyed sampling a variety of wines from my favorite brands (including Far Niente and Rombauer), I also had the opportunity to learn more about a couple of esteemed wineries that are based in the heart of Monterey County and the renowned Napa Valley.
Jim McCabe, Winemaker at Bernardus Winery, exclaimed, “Pebble Beach Food & Wine is a great showcase of local wines and restaurants while simultaneously drawing in excellent brands and chefs from around the world. It is a real privilege to be able to share our wines with so many people at this prestigious experience.”
To inspire you to discover their portfolio of outstanding Central Coast-grown wines, he also shared several pairing recommendations for varietals that they poured throughout the weekend. He said, “Our Bordeaux-inspired Marinus goes great with a hearty grilled New York strip steak. The Santa Lucia Highlands Pinot Noir and coq au vin are a match made in heaven, and this weekend’s most asked-about wine, our Griva Vineyard Sauvignon Blanc, tastes delicious with seared sea bass and beurre blanc sauce.”
Another delightful winery that I’ve come to love is St. Supéry Estate Vineyards & Winery. Located in Napa Valley’s prestigious Rutherford region, it is known for its 100% estate-grown, sustainably farmed wines, most notably Sauvignon Blanc and Cabernet Sauvignon. With over 575 vineyard acres, including the iconic Dollarhide Ranch, the 40-year-old brand is one of Napa’s leading producers of Sauvignon Blanc.
Owned by Chanel, Inc. since 2015 (which has proven to be a ‘perfect pairing’ for both the winery and the iconic fashion house), the company remains committed to environmental stewardship as a certified Napa Green Winery and Vineyard. In addition to their passion for sustainable winemaking practices, as the official wine partner for Fed by Blue, the company also champions sustainable seafood and ocean health initiatives, further aligning with their eco-conscious mission.
During PBFW, the brand was represented by VP of Sales Stephen Bei and Director of Marketing & Communications Mitzi Inglis at multiple events, offering the latest vintages of the winery’s Dollarhide Estate Vineyard Sauvignon Blanc, Cabernet Sauvignon, and Napa Valley Estate Elu during the Opening Night Reception and Tasting Pavilion events.
Being the brand’s first time participating in the festival in years, Mitzi remarked: “Pebble Beach Food & Wine is the perfect marriage of wine and food in one of the most beautiful locations in California. We enjoyed meeting new friends and spending time with our valued trade and consumer buyers. The Grand Tasting tents were thoughtfully arranged for really good flow, providing attendees the ability to taste and sip their way through the different regions.”
Emma Swain, CEO of St. Supéry Estate Vineyards & Winery, added that “St. Supéry wines are best enjoyed with food and friends. Pebble Beach Food and Wine epitomizes that, bringing together our favorite foods, wines, and friends for an extraordinary weekend. It was delightful to see some of our dearest Friends and Chefs from all over the world.”
Continuing its commitment to sustainability and philanthropy, St. Supéry Estate Vineyards & Winery informed me that they will be partnering with Chanel to host an exclusive dinner for Collective Napa Valley attendees on Friday, June 6, 2025, as part of the upcoming Summer Offering during Auction Napa Valley. While live auction lots have yet to be released, it has been confirmed that a special St. Supéry x CHANEL Live Auction Lot will be available for bidding on Saturday, June 7, with proceeds supporting vital community causes. This collaboration further underscores the winery’s mission to blend world-class winemaking with meaningful impact.
Since one of the greatest joys of attending PBFW is the opportunity to gain valuable insight and expert advice from some of the world’s most renowned chefs, it means we can take that inspiration home by learning how to elevate our culinary skills, improve our entertaining style, and discover a greater appreciation for the art of food.
Stay tuned for my upcoming article featuring exclusive home entertaining and cooking tips from four of the festival’s celebrated chefs. From Roy Yamaguchi’s Hawaiian-fusion bites to Amanda Freitag’s effortless elegance, Laurent Tourondel’s artful presentation techniques, and Andrew Zimmern’s globally inspired, sustainability-minded approach, you’ll discover inspiring ways to elevate your gatherings with world-class flair. This next feature story is designed to help you entertain like a pro, with advice straight from the culinary masters themselves.
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[Disclosure: Complimentary media access to events provided by PBFW. All opinions are my own.]
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