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Chef Ross Pangilinan

Mix Mix Kitchen Bar Introduces New Summer Cocktails & Complimentary Wine Tastings

About Chef Ross Pangilinan

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.

Now has new restaurant TERRACE by Mix Mix at South Coast Plaza.

Found 3 listings
(714) 836-5158
Click for brunch

Brunch is offered every Sunday from 11 a.m. - 3 p.m

Mix Mix Brunch    
Click for Happy Hour

Mixmix Happy Hour

Come take a seat at our bar between 5 pm - 7pm for great drinks and delicious bites! Also try their new 'Shaken and Stirred' Cocktails!

$2 off snacks $5 beer of the day $2 off glass of wine $8 signature cocktails STIRRED COCKTAILS Smoked and Oaked - barrel hitch whiskey, Gran Classico, house-made sweet vermouth aged in “Beyond Barrels” staves & smoked Dawn's Hour - Rum Blanco, allspice dram, house-made mole bitters, essence of licorice root & cinchona bark Highlander - single malt scotch, elderflower liqueur, cardamom bitters, star anise, lemon oil Bolivian Breakfast - Singani 63, St. George Nola coffee liqueur, trinity bitters, spiced demerara syrup, whipped cream, cinnamon   SHAKEN COCKTAILS Silly Rabbit - Arette Reposado Tequila, vanilla Madagascar liqueur, carrot & Thai chile syrup, lemon-lime juice, cloves, mezcal misting Take Me Back - Spring 44 Vodka, Asian pear shrub, thyme, lemon-lime juice, lavender bitters OC Sour - rye whiskey, honey, lemon, red wine bubbles Endless Summer - mezcal, cranberry liqueur, ginger syrup, tajin, lime juice, rosemary foam Big Green - London dry gin, green chartreuse, vanilla syrup, cucumber, mint, lime juice Barkeep's Inspiration - crafted on a whim   The following ‘Snack’ items are available for $6 during Happy Hour: Tuna Poke Toast - avocado, sea weed, radish, grilled bread Albacore Tostada - orange pepper, Sriracha mayo, ginger soy, cilantro, guacamole Local Goat Cheese Toast - seasonal fruit, honey, petite herbs Prosciutto Toast - quince honey, truffle vinaigrette Deviled Eggs - salmon, cracklings, pickled onion Cheese Steak Fries - Belgium style fries, house made cheese whiz, oxtail Chorizo and Potato Croquettes - jalapeño-lime aioli Organic Trumpet Mushrooms - gremolata Roasted Cauliflower - gochujang, citrus, peanuts