An Orange County native, Ross Pangilinan discovered his passion for cuisine at a young age. He shared with his father the adventurous dining experiences. Such as the cooking shows like Frugal Gourmet. Those have influenced his global palate and helped define his career as a chef.
After high school, Pangilinan enrolled at Le Cordon Bleu in Pasadena. Excelling in his courses, he went on to work at various Southern California restaurants and in France for the two-Michelin-starred Les Trois Marche.
At the age of 21, Patina Restaurant Group recognized Pangilinan’s skills and offered him his first sous chef position at Pinot Provence in 2005. After two years, he returned to France to work in the Michelin-starred Regis restaurant where he strengthened his culinary technique and back of the house operations. His sous chef position at the flagship Patina at the Walt Disney Concert Hall helped earn the restaurant its Michelin star in 2007.
A year after various successes, including opening the modern Italian restaurant Sinatra within Encore at the Wynn in Las Vegas, Pangilinan returned to Patina Restaurant Group in 2009 as Executive Chef at Leatherby’s Café Rouge, where he led the culinary team for 7 years. Today, he proudly presents Mix Mix Kitchen Bar, his critically acclaimed global dining concept exemplifying the techniques and traditions formed throughout his culinary journey.