Growing up on the Hawaiian Island of Oahu, Chef Troy Mendoza rose early in the morning to accompany his grandmother to the local market for produce, seafood and other ingredients. He carried her bags home and assisted in the kitchen, preparing meals for his large family, including three older brothers. Their smiling faces and genuine pleasure in his culinary creations sparked Chef Troy’s passion for cooking and his career ambitions to become a professional chef.

After studying culinary arts in college, Chef Troy started his career focusing on Hawaiian regional cuisine at the flagship restaurant Roy’s Hawaii Kai and then at Alan Wong’s Honolulu. A few years later, he relocated to Southern California with just a backpack and surfboard in tow. As sous chef of Scarpetta at the Montage Beverly Hills luxury hotel, Chef Troy mastered the art of handmade pasta and unleashed a new passion for the delectable simplicity of Italian cuisine.

In 2016, Chef Troy joined The Resort at Pelican Hill as sous chef for Andrea Ristorante. Now at the helm of the Resort’s signature Italian restaurant, he leads a dedicated team of culinary professionals in presenting traditional Italian favorites featuring the finest local, seasonal ingredients. True to his island roots, seafood crudo – or “Italian poke” according to Chef Troy – is among his favorite dishes to prepare.