About Us

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 Chef Brandon has been an integral part of Pendry San Diego’s culinary team since the hotel’s opening in 2017, where he serves as Chef de Cuisine at Provisional Kitchen, Cafe & Mercantile, where he manages the day to day operations of the kitchen, ensuring the guest dining experience is personalized and executed seamlessly. Sloan has become known for his mastery of and passion for Italian inspired dishes—his curated collection of wood fired pizzas on the menu at Provisional are always standouts, as are his house-made pastas. Sloan has been a rising star chef in the city since relocating to San Diego in 2013 and counts San Diego Chefs Jon Bautista and acclaimed Chef Trey Foshee of George’s at the Cove as two of his early California mentors. 

Chef Christopher got his professional culinary start at The Inn on the Biltmore Estate in Asheville. He progressed from dishwasher to line cook quickly. During Chef Christopher's freshman year of college, he was promoted to Sous Chef at the prestigious eatery. 

Next for Chef Christopher was a renewed focus on the world of fine dining. He became Chef de Cuisine at L’Auberge Del Mar’s Kitchen 1540 and then lead cook at Nine Ten in La Jolla, under the direction of Chef Jason Knibb. After this, Chef Christopher received an offer to have his own restaurant and in 2014 opened Double Standard Kitchenette in San Diego. He then opened Parma Italian Roots in Scottsdale, Arizona. The restaurant won best new Italian restaurant, best new restaurant and Chef Christopher took home the title of best new chef in the Phoenix area.

Chef Christopher longed to return to San Diego, however, and yearned to live in this gorgeous city permanently. AVANT was the right answer. As Chef de Cuisine at AVANT, Chef Christopher is excited to be at Rancho Bernardo Inn and progress the menu at its signature dining establishment. His goal - give every single guest a one-of-a-kind dining experience.

Gabriela Rodriguez- Gaby is the Outlet Sales Manager for the Rancho Bernardo Inn and had her first job at a pizza shop. With over 15 years of restaurant experience, Gaby has held every position in the front of house from a hostess to a General Manager but found her passion in restaurant event sales. She handles all of our photography and assists Molly with our Instagram, marketing, orders and deliveries. 

Molly Watson- Molly started her culinary career at San Diego Culinary Institute. After finishing school she began her cooking career at George's California Modern under Trey Foshee. Molly Worked and learned at Georges for over 5 years where she mastered her culinary techniques. Molly also helped many catering companies with large events on the side. Molly started the the marketing and the social media for Pandemic pizza and has grown the instagram account tremendously.  

John is a San Diego native currently residing in East Village with his wife, daughter, and two dogs. He began his professional career as an assistant at a local commercial real estate brokerage firm. Five years ago he pivoted to the world of commercial real estate analytics where he currently holds the title of Senior Analyst specializing in institutional research of the San Diego and Las Vegas markets. Eager to indulge his entrepreneurial spirit John dedicated over a year of nights and weekends assisting his father-in-law in successfully growing his various small businesses based in Miami Beach, FL. That experience coupled with a passion for small business immediately drew him to Pandemic Pizza. From the onset he recognized their potential and wanted to contribute in any way possible as he wanted to be part of the team. As a Partner, John’s primary responsibilities include budgeting, forecasting, strategic partnerships, and growth. Although he may be the “numbers guy” he views himself as a utility player that is ready and willing to get his hands dirty. 

John studied Finance and Communications at Sacramento State University.