Ron Mendoza is the executive pastry chef for L’Auberge Carmel and its sister properties in Carmel, California, Bouchée Bistro and Cantinetta Luca. Formerly of Sona and Boule in Los Angeles and The French Laundry in Yountville, Mendoza brings years of training and experience to his new position.

After working in retail, Mendoza began his culinary career at the age of 25 when he enrolled at the California School of Culinary Arts in Pasadena, CA. During his studies, he joined Joachim Splichal’s Patina Group, starting on the hot line of Nick and Stef’s steakhouse. He soon advanced to Patina Restaurant where he began rigorous pastry training under Michelle Myers. He went on to work for David Myers at Restaurant Jaan in both savory and pastry areas. Ron then assumed the pastry chef position at Ortolan in Los Angeles and with it, the opportunity to work with critically acclaimed chef Christophe Eme. It was at that time that Ron was recognized as a “Rising Star” by Star Chefs.com.

His successful working relationship David and Michelle Myers resumed when they asked him to join the team at their acclaimed restaurant, Sona. When the couple opened Boule Patisserie in Los Angeles, Ron become the director of operations there, overseeing the launch of one of city’s most highly regarded specialty pastry shops.

In 2006 he became pastry sous chef at Thomas Keller’s famed French Laundry in Yountville, Napa Valley, California.

Mendoza’s style is creative and modern but based in classic technique. “Everything starts with fruit,” he says “even if it’s not the main component. Then I strive for a balance of flavors. The best desserts are made in the moment, and textures are key for a fully composed dish.”

He cites as his heroes Pierre Herme, Albert Adria, and Oriol Balaguer. “They are classically trained,” Ron notes, “but innovative. They think outside the box in terms of flavors, textures and techniques.”

As far as his own creations, Ron feels there is much room for exploration and development. “Herbs are very under used in the pastry arts,” he says. “They add such freshness.” As for current and future trends, he sees “the cross of savory and sweet, using far more ingredients, like spices, herbs and vegetables, and using cooking techniques like sautéing and braising.”

Yet, when asked about his personal favorites for dessert, the response is a bit more conventional. “Ice cream,” he says, “Tahitian vanilla. And gooey chocolate chip cookies.”