Meet Our Head Chefs from The Vineyard Rose Restaurant
Executive Chef Albert Park
Albert graduated Magna Cum Laude from the International Culinary School at the Art Institute in Orange County. Albert’s professional culinary career then began at the Double Tree by Hilton in Dana Point. He was first introduced to working in both a la carte dining and banquet cooking, which led to his first promotion as Banquet Sous Chef.
Chef Albert gained invaluable knowledge in sustainability practices, organic gardening, and the use of regional food through his work as the Sous Chef of Blue Fire Grill at La Costa Resort and Spa in Carlsbad, CA, learning under the tutelage of Chef Greg Frey Jr. The next nine years presented Albert with many versatile opportunities to serve as Sous Chef and Chef de Cuisine at Ten Asian Bistro, 6ix Park Grill at Hotel Irvine and Bosscat Kitchen and Libations.
Most recently, Albert served as the Executive Sous Chef of the prestigious Pacific Club in Newport Beach. Working side by side with Chef David Martin and leading the kitchen team with impeccable standards, extensive training and an innovative approach. Chef Albert credits his culinary spirit to his mentors and as a result, thrives on inspiring and watching the development of young chefs.
When he is not in the kitchen, Albert enjoys spending time with his family, playing golf and assisting his sons’ baseball teams.
Executive Sous Chef Brandon Mitchley
Chef Brandon was born and raised in the Temecula Valley. Starting his culinary career at Embassy Suites by Hilton nearly 14 years ago. He has run some of the popular local Old Town Temecula restaurants including; The Bank & Thirdstreet Smokehouse. Also he was a Chef at Pechanga Resort & Casino where he truly blossomed into the Chef he is today. He oversaw the American Sports bar/Smokehouse Kelsey’s and then the overall production for the entire casino.
While the world shut down due to the pandemic, Chef Brandon worked as a government contracted Chef for the United States Marine Corps. where he managed a culinary team to assure that the men and women fighting for our country were fed and cared for. While feeding many military officials he was able to develop a pattern of management that added to his ability to manage and lead a team.
“I am proud to bring my knowledge of hospitality and my version of the ultimate culinary experience to the table here at South Coast and Carter Estate. I know with the already glowing reputation Chef Park and the culinary management team has set that we can give our guests the 4-diamond culinary experience that the Carter’s strive for.”
Sous Chef Peter Garcia
Sous Chef Peter Garcia began his career at 16 years old in San Diego at a small restaurant called The Big Kitchen. Through some connections he made in his early years he moved to the banquet department at the Pan Pacific Hotel where he first experienced larger production events that the hotel would host and cater. This experience would lead him to work at other large hotel chains in San Diego such as The Omni and the Manchester Grand Hyatt. This added many more years to his experience of working to create food for large banquets which often included events for several thousand people.
It was at this point in his career that Chef Garcia decided to pursue his formal culinary education at The Art Institute of San Diego Culinary Arts. Following the completion of his education he moved to Riverside County after meeting the love of his life and he soon began working at South Coast Winery after getting married in 2014.
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