Set against a backdrop of sparkling ocean waves, the annual Pebble Beach Food & Wine Festival (PBFW) is set to commence in early-April with decadent bites prepared by renowned chefs from across the country.
“From the putting green to elevated VIP area and the iconic Lone Cypress, the festival brings the spirit of Pebble Beach to life centered around exceptional food, wine, and unforgettable moments,” says Bryan Anthony, Pebble Beach Company Vice President of Food and Beverage.
The coastal event on April 9-12 features 150 chefs, winemakers and purveyors with industry leaders in hospitality.
Anthony adds, “There are a lot of festivals out there, and we gauge our success in part by the demand from top chefs to come back year after year. We deliver an outstanding experience for our talent and guests. We also pair world-famous chefs with rising industry stars and use the festival as a platform to promote opportunity and diversity in food and wine careers.”
Some of this year’s standout chefs include Sacramento’s Oliver Ridgeway of Camden Spit & Larder and KRU Restaurant Founder Billy Ngo, who has been participating in the event since 2015.
“This year, we will be representing our newest restaurant Chu Mai, which celebrates Chinese and Vietnamese flavors I grew up with,” says Ngo. “I am most looking forward to sharing this experience with my team members that haven’t had a chance to come and experience PBFW. It was so cool to be invited in 2015 as a participating chef. And now getting to share the experience with my chefs and cooks every year.”
Ngo will be serving at Saturday’s Grand Tasting his Remy XO “Jell-O Shots” with Duck Liver Espuma and Black Truffle at Thursday Night’s Opening Reception and Dungeness Crab and Trout Roe Cannoli. He says it’s a play on crab Rangoon. Meanwhile, Ridgeway is planning a Smoked Salmon “Tea Sandwich”— black sourdough, gin crème fraiche and cucumber caviar – for the Grand Tasting, and a Beef Stuffed Yorkshire Pudding – braised beef cheeks, grain mustard, fermented horseradish and chives – for the Saturday after party.
“Having represented Sacramento a number of times at PBFW, what continues to stand out to me is how the event keeps bringing together such a strong mix of chefs, winemakers and industry professionals,” says Ridgeway. “Each year, there’s a great energy around sharing food, meeting new people in the industry, and celebrating great wine and cuisine.”
The festival boasts exciting, delectable new additions every year. At the 2026 event, visitors can expect Sauced, a new walk around event at Michelin-recognized Pèppoli; The Art of Asian Cuisine; and Land and Sea, a Friday dinner held in Stillwater, the heart of the newly renovated Lodge with sweeping views of Pebble Beach’s famed 18th hole.
Look at some of the standout dishes served at PBFW lunch and dinner events—beautifully crafted plates that capture the creativity, flavor, and coastal inspiration that define the festival.
Of course, the crowd-favorite Tasting Pavilion remains a highlight, with different chef lineups on Saturday and Sunday and a more relaxed, less crowded vibe on Sunday that’s just as festive and inviting.
Inside the Grand Tasting
“We always try to mix up our talent and featured seminars,” says Brett Friedman, Founder & CEO of a21, the full-service experiential marketing and production agency behind the festival. “Something I look forward to is having Peruvian legend Gastón Acurio and Napa legacy winemaker Dick Grace highlight some of the many special talent that are attending this year.”
The event isn’t just about having a good time. The festival benefits the Pebble Beach Foundation, which supports local Monterrey community youth. “More than 10,000 students are impacted by the Foundation’s work each year, with more than $20 million being contributed since 1975,” says Anthony.
“We have additional foundations, such as the Roots Fund, which supports underrepresented communities within the wine and spirits industry,” explains Friedman.
While guests delight in libations and decadent indulgences that benefit a good cause, the chefs relish the opportunity to connect with the best in their field.
“With it being the 15-year milestone, it definitely feels like a significant achievement for the festival. Longevity like that speaks to how special the event is and how well it continues to bring together the culinary community,” says Ridgeway. “The camaraderie is great. What I’m most looking forward to is spending time with fellow chefs, connecting with new restaurant professionals, and showcasing a bit of Sacramento’s dining scene.”
