Our culinary journey has brought us back together after gaining years of experience. We’re excited to share our passion for food with you.
Our history began in 2004 when Chef Ross returned from a stint as a line cook in a 2-star Michelin restaurant in France. Upon his return, he met Chef Nick, who was sous-chef at Pinot Provence in Costa Mesa and Alyssa, the Assistant General Manager at Pinot Provence. Under the guidance of Executive Chef Florent Marneau, Nick taught Ross how to cook with speed, finesse, and how to make food taste good. Florent and Nick quickly promoted Ross to sous-chef at the age of 21. Nick went on to be executive chef of Catal & Uva Bar in Downtown Disney and Ross moved on as sous-chef at Patina at The Walt Disney Concert Hall. Alyssa became the General Manager at Marche Moderne inside South Coast Plaza. Three have high mutual respect for each other, they created a great working connection and friendship. Together there is no other chef duo more exciting or better in Orange County.
In 2009, Chef Ross was sous-chef at The Sinatra Restaurant at the Wynn/Encore resort in Las Vegas. He expressed his interest to come back home to Orange County given the right opportunity. Chef Nick notified Ross that the owner of the Patina Group Joachim Splichal was looking for an executive chef to run Leatherby’s Café Rouge. Chef Ross started at Leatherby’s Café Rouge and quickly took over the entire culinary operations at The Segerstrom Center.
Meet the Chefs
Ross Pangilinan
Co-founder, Executive Chef
Ross Pangilinan was the Executive Chef at The Segerstrom Center for Performing Arts and Leatherby’s Café Rouge from 2009 to 2016. Before he arrived most of the catering was done by Patina Catering in Los Angeles. Chef Ross was able to take over all catering operations and the restaurant. Guests still talk about his themed menus and the amazing food he created for the restaurant, events, and galas. Chef Ross would annually oversee the Emmy’s Governor's Ball and serve 3000 – 4000 VIPs. During his 10 years with Patina, Chef Ross learned to operate multiple businesses. Today he is Chef and Owner of three restaurants including, Mix Mix Kitchen Bar, which was named "2017 Restaurant of The Year" by Orange Coast Magazine and received a prestigious Bib Gourmand Award from the Michelin Guide. Chef’s second location is Terrace by Mix Mix which is located at The South Coast Plaza and was named the best new restaurant in 2019 by Orange Coast Magazine. His third location is Remix Kitchen Bar in Long Beach, which opened in 2020 and recently received a rave 3-star review from The Press-Telegram. In addition to the restaurants, Chef Ross continues catering of events small and large, from casual to high-end and both on-site and off-site. Chef Ross’ experience and reputation in Orange County including Costa Mesa speaks for itself.
Nick Weber
Co-founder, Executive Chef
Chef Nick Weber has an extensive culinary career with over 25 years of professional culinary experience. Weber spent 15 years as an executive chef for the Patina Restaurant Group. During his time with the Patina Group, he worked at various locations including Los Angeles, Las Vegas, Downtown Disney, and LACMA. His responsibilities included writing menus, hiring and managing employees, controlling food and labor budgets, cooking, training chefs and various culinary teams. He later became the executive chef of the Cannery Seafood of the Pacific, where he crafted a unique menu for Newport Beach’s elite. Nick is presently the executive chef of 24 Carrots Catering, one of Orange County’s largest and most popular catering companies. As the executive chef, he is responsible for the operation of Peterson Automotive Museum, Ole Hanson Beach Club, Yost Theater, and Lyon Air Museum. He creates modern and highly desired culinary menus for 24 Carrots Catering Company. He caters both large and intimate weddings and parties. His modern and cutting-edge style is both creative and unmatched in Orange County.
