Our Team

Pandee Pearson
Executive Chef

If there’s one word to describe Pearson’s cuisine, it’s “fresh”.  Everything is made in her kitchen, from stock for soups to sauces to ice cream, she purchases any ingredient she can from local farmers' markets.  The result is an ever-changing menu which highlights both the region and the seasons.  Pandee's culinary talents have been recognized throughout the industry, with awards and recognition from Central Coast Magazine, Food & Wine, and more.

“I feel the ingredients are the ‘stars’ and the chef’s job is to create interesting combinations that are complementary and reflect balance,” Pearson says. “I buy what’s in season because that’s when everything is fresh and at its best. I let the market dictate what I cook.”

Along with her devotion to food, Pearson is equally enamored with wine, and has found that the Central Coast offers the best of both.  “This area is truly a chef’s paradise.  It’s an area where agriculture is a major industry and fresh food is plentiful, and the wine in the region is excellent as well. The Central Coast has all the ingredients for everything I want to do.”

Jeff Tolan
Director of Food & Beverage

Jeff is a dynamic, warm, and welcoming personality with over 20 years in the hospitality industry.  A graduate of the University of Iowa, Jeff followed his passion for fine dining and built his career managing central Iowa's most notable dining and event destinations, including The Des Moines Club, Winston's Pub & Grill, The Val Air Ballroom, Pella's historic Strawtown Inn, and Iowa's only Mobil Dining Guide Four-Star restaurant, Metz Continental Cuisine.

A hunger (pun intended) for the West took Jeff to Arizona, where he was instrumental in the operation of the reputed Village Tavern.  His work there was quickly noticed, and he was recruited to lead the Verrado Grille, one of the West Valley of Phoenix's premier restaurants. Success followed Jeff there as well, and the team at Trilogy Central Coast was excited to entice Jeff to its team in early 2010.
 
"I've always believed that the highest level of anticipatory, guest-first service combined with attention to the smallest details makes the difference between an average and an exceptional experience.  My goal is my guests' complete satisfaction and to build long-lasting member and guest loyalty."