On Friday, July 12, 2025, Pèppoli (the charming Tuscan-themed restaurant nestled inside The Inn at Spanish Bay in Pebble Beach, California) hosted an elegant 25th Anniversary celebration dinner in honor of the long-term partnership between Pebble Beach Company, Marchesi Antinori, and Rich Pèpe. Bringing a taste of Tuscany to the Monterey Peninsula, the exclusive event […]
The post Pèppoli at Pebble Beach Celebrates Its 25th Anniversary with World-Renowned Winemaker Marchese Piero Antinori appeared first on Inspirations and Celebrations.
On Friday, July 12, 2025, Pèppoli (the charming Tuscan-themed restaurant nestled inside The Inn at Spanish Bay in Pebble Beach, California) hosted an elegant 25th Anniversary celebration dinner in honor of the long-term partnership between Pebble Beach Company, Marchesi Antinori, and Rich Pèpe.
Bringing a taste of Tuscany to the Monterey Peninsula, the exclusive event captivated oenophiles and culinary connoisseurs by showcasing the exceptional portfolio of fine wines produced by the Antinori family’s award-winning Tuscan and California estates, paired with an assemblage of outstanding Italian dishes bursting with sumptuous flavors and vibrant colors.
The strolling dinner (which was held inside the restaurant’s warm and inviting interior space, as well as al fresco on the expansive patio and grassy lawn overlooking the golf course and Pacific Ocean), one of the highlights for guests was the rare opportunity to meet the world-renowned winemaker Marchese Piero Antinori.
As a long-time friend of our family, during the dinner, I caught up with local restaurateur and creative visionary, Rich Pèpe, and his wife, Sandra (pictured above together). As a forward-thinking entrepreneur with decades of experience excelling in culinary-related endeavors, Rich was the original inspiration behind Pèppoli restaurant.
Not only has he been a successful restaurateur and innovative brand-builder who created several thriving businesses in Carmel-by-the-Sea (including restaurants, a wine tasting room, bakery, and nationally-distributed packaged food and beverage brands), but he’s also good friends with Marchese Piero Antinori (who has long been regarded as an iconic legend in the world of wine), which gave rise to the flourishing collaboration.
As Rich Pèpe explained, “Twenty-five years ago, I had the idea of creating the world’s first vineyard-inspired restaurant. I asked my friend, Marchese Piero Antinori, if we could feature his Pèppoli Vineyard in Chianti Classico as the restaurant’s namesake and inspiration, and he graciously agreed. The concept caught the attention of Pebble Beach Resorts, which partnered with us to establish the restaurant at The Inn at Spanish Bay. The result was Pèppoli at Pebble Beach, now a benchmark for Italian dining for a quarter century.
It has been an honor to collaborate with the Antinori family, with over 600 years of winemaking tradition, and Pebble Beach, a resort with more than a century of storied history. Marchese Piero and I are deeply grateful to Pebble Beach Resorts for operating Pèppoli to the highest standards and for their continued commitment to showcasing Antinori wines, Tuscan cuisine, and excellence in hospitality.”
In learning about the Antinori family’s impressive history and influence in the global wine industry (which dates back to 1385 and has been led by 27 generations of winemakers), the family-owned business has seen incredible growth over the past 600 years, and especially most recently, within the past decade.
Under the leadership of CEO and chief enologist Renzo Cotarella (pictured below, next to Pebble Beach Company COO Caroline MacDonald), alongside Piero’s daughters, the company has achieved notable success as a renowned wine producer with estates in Italy, California, and beyond. Regarded as one of the biggest wine companies in Italy, as reports indicate, under his tenure, the company’s annual revenue climbed from appx. $189M in 2014 to $400M+ by the end of 2023. In addition to their wine labels, a couple of years ago, the company also acquired full ownership of Stag’s Leap Wine Cellars in Napa Valley, which further expands their presence as a major player in California’s most exalted wine country region.
During the event, Marchese Piero (pictured below) and I spoke about the joys and challenges of running enduring family businesses, which I know all too well (given that I’m a 20-year executive at my family’s 50-year-old, second-generation company). If you’re wondering, has every generation of Antinoris joined the family business? The surprising answer is no. As Marchese Piero told me, some family members decided to pursue other avenues; some went into the military, while others joined the church (and became cardinals). Fortunately, his passion and enthusiasm for wine have continued to help the business thrive well into the 21st century.
He also shared his passion for creating a legacy brand that continues to honor the timeless tradition of Italian winemaking and his family’s rich heritage. Beyond discussing the success that his family’s company has experienced, he also expressed the deeply felt sentiment of pride and gratitude for the long-lasting relationship that he, his company, and Rich have built with Pèppoli restaurant and Pebble Beach Company. The anniversary celebration was truly a momentous occasion, marking a significant milestone for the thriving restaurant.
Christina-Lauren Pollack: What does it mean to you personally to see the Antinori wine brand (Pèppoli), represented by Pèppoli restaurant for 25 years, and how has this partnership with Pebble Beach Resorts helped bring the essence of Tuscan hospitality and culture to a new audience of food & wine enthusiasts in California?
Marchese Piero Antinori: “My family’s first Cantinetta Antinori restaurant was opened in Florence’s historic city center in 1957 on the ground floor of Palazzo Antinori, one of the finest examples of Renaissance architecture from the mid-1400s. This project was strongly desired by my father at the time as it represented a return to past traditions. In fact, throughout past centuries, noble Florentine families sold products from their country estates directly from their city residences through small trapdoor-style windows that opened onto the public streets.
Respect for tradition, the surrounding landscape, strong ties with the countryside and nature all complement the pleasure of hospitality and fine cuisine and wine that have been recaptured in Cantinetta Antinori’s unique setting, rich in tradition. Pèppoli at Spanish Bay allowed us to bring the same history and traditions to Pebble Beach by capturing the bounty of the sea and Salinas Valley, which offers Chef Angela the chance to create cuisine using the freshest ingredients that beautifully complement our family’s wines.”
CLP: It’s incredible that the Antinori family has been making wine for over 600 years! As a renowned winemaker, how do you honor tradition while continuing to innovate and evolve with each new generation of winemakers?
MPA: “Our family has been making wine since my ancestor Giovanni di Piero Antinori became part of the Florence vintner’s guild, the Arte Fiorentina dei Vinattieri, in 1385. The core of the Antinori philosophy is to maximize the undiscovered potential of specific wine regions, soils, and microclimates while staying true to the tradition, culture, and taste that give Antinori wines their individuality. Throughout our long history, which now spans 27 generations, our family has always personally managed the business from our offices in Florence, making innovative, sometimes daring choices—but always with unwavering respect for tradition and the land.”
CLP: Tonight’s anniversary dinner features wines from both your Italian and Californian estates. How would you describe the terroir and character of each region, and how do they complement each other in a celebration like this?
MPA: “Our family’s heritage is very closely connected to the history of Chianti Classico, as well as to the city of Florence. Today, my family’s wine company is the combination of different estates, mainly in Tuscany and Umbria, located in wine-growing areas that are particularly suited to the production of high-quality wines from Bolgheri to Montepulciano, from Maremma to Montalcino and throughout Chianti Classico, the territory of choice of our family.
Yet we go beyond our home by having two beautiful wine estates in Napa Valley. Each estate is completely independent with its own well-defined identity, vineyards, cellar, and dedicated staff. Everything is managed with an artisanal approach aimed at achieving the highest quality and attention to detail.
Each wine is an ambassador of the land where it is produced, expressing the authenticity of its territory of origin and able to represent the soul of the producer. In order to achieve this, the commitment to developing a specific local viticulture on each estate is fundamental. This is, in fact, the only way to establish and nurture a strong feeling with the territory and, consequently, achieve the highest quality of the wines; a quality that has always been the company’s most important asset.
The perfect balance between tradition and innovation has always been a particular feature of our company. The greatest passion for wine, prudence (characteristic of those who work the land), and patience (necessary in order never to settle for any compromises at the expense of quality) have always been the main values of our company, handed down for 27 generations. We have applied the same level of discipline to our Napa Valley estates, Antinori Napa Valley in the Atlas Peak District, and Stag’s Leap Wine Cellars in the Atlas Peak District.”
Set against the stunning coastal backdrop, event guests mingled between enchanting indoor and outdoor spaces in a relaxed strolling format, enjoying the sounds of live acoustic music while sipping Antinori wines and sampling regional Italian cuisine. The event’s aesthetic was a seamless blend of Tuscan charm and Pebble Beach sophistication, featuring vibrant lemon centerpieces, fresh floral displays, and artfully presented food and wine stations. Soft ambient lighting and the spectacular setting created an atmosphere that felt both luxurious and heartfelt, perfectly echoing the warmth and refinement that Pèppoli has embodied for the past quarter century.
The evening’s menu was a showcase of rustic Tuscan flavors elevated by coastal California ingredients, crafted under the direction of Chef Angela Tamura, who has led Pèppoli’s kitchen as Chef de Cuisine since 2010. Known for her seasonal, scratch-made approach and commitment to working with local purveyors, Tamura’s culinary talent has earned her honors such as Chef of the Year at the Napa Valley Mustard Festival, feature stories in travel publications like AFAR, and multiple invitations to cook at the prestigious James Beard House.
Attendees at the event indulged in a variety of handcrafted dishes throughout the night, including Orecchiette alla Barese (made with Pèppoli house-made sausage and broccoli rabe pesto), the bold and spicy Spaghetti all’Assassina simmered in a Calabrian chili-infused tomato broth, and decadent Agnolotti with black summer truffles, and of course, authentic Italian pizzas, to name a few. Each of the dishes was perfectly paired with exceptional wines from the Antinori and Prunotto estates, including the vibrant Chianti Classico Pèppoli 2023, the structured Prunotto Barolo 2020, and the luscious Vinsanto del Chianti Classico 2019 (my personal favorite) for dessert; each selection enhancing the flavors and elevating the dining experience.
The guests in attendance reflected a vibrant blend of culinary passion, luxury hospitality, local legacy, and international prestige. Among those in attendance were Pebble Beach Company executives, including Caroline MacDonald (COO) and her husband Bob, Bryan Anthony (VP of Food & Beverage), and Judah Matthews (CFO), along with his wife Chandra. A few familiar faces in the crowd included esteemed local winemakers Jack and Dawn Galante (pictured below), along with other Monterey Peninsula residents who mingled with fellow wine and food enthusiasts and longtime supporters of Pèppoli (ourselves included).
Vice President and General Manager of The Inn at Spanish Bay, Rod Schinnerer (pictured below, right), who has more than 50 years of experience in the hospitality industry, welcomed guests with opening remarks before introducing Marchese Piero Antinori, who delivered an informal yet deeply moving speech.
Exuding humility and warmth, Piero expressed his joy, sincere appreciation, and respect for everyone (including Chef Angela, Pebble Beach Resorts, the restaurant staff – both past and present, and the many guests who have dined there over the years), noting that each person has greatly contributed to the enduring success of Pèppoli. His speech embodied the evening’s overarching spirit: a celebration of community, tradition, and the union of Tuscan heritage with coastal California hospitality.
As wine glasses were raised in tribute, the “Under The Tuscan Sun” themed dinner served as more than just a milestone celebration; it was an inspiring reminder of the enduring power of partnership, heritage, and hospitality. For decades, Pèppoli has stood as a symbol of culinary excellence and cultural connection, bridging the warmth of Tuscany with the beauty of Pebble Beach. With its roots deeply planted in tradition and its superb reputation for exceeding expectations, Pèppoli restaurant continues to offer an experience that is both timeless and unforgettable.
To discover more inspiring events and curated recommendations on the best travel destinations, explore the Travel and Special Events sections on Inspirations & Celebrations.
[Media access provided by Pebble Beach Company. All opinions are my own. Image credits: Christina-Lauren Pollack for Inspirations & Celebrations.]
The post Pèppoli at Pebble Beach Celebrates Its 25th Anniversary with World-Renowned Winemaker Marchese Piero Antinori appeared first on Inspirations and Celebrations.
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