A California local, Reylon Agustin embraced the craft of cooking at a very young age. Chef Agustin’s Filipino heritage and time spent in the kitchen with his grandmothers was the kick-start of his culinary career.

His travels have taken him several places through some very notable restaurants. In London he spent time at Michelin-starred Savoy Grill by Marcus Wareing located in the historic Savoy Hotel. Shortly after, he joined the team at Three Michelin-starred Restaurant Gordon Ramsay to continue his training in classic French cuisine; from there he moved on to other renowned restaurants including The Fat Duck, Le Manoir Aux Quats Saisons, and Le Gavroche.

Upon his return to California, Chef Agustin refined and expanded his cuisine at Jardiniere in San Francisco under Chef and Restauranteur Traci Des Jardins. Together they traveled to Lake Tahoe to open Manzanita at the Ritz-Carlton, Highlands. At the Lake Tahoe Food and Wine Festival, Chef Agustin won back to back with gold medals for food, both Judges’ and People’s Choice, sweeping the competition. After continuing on with The Ritz-Carlton in various posts, he returned home to California as Executive Chef of Presidio Foods which houses The Commissary, Arguello, tranSIT and Presidio Foods Catering in partnership with Traci and Culinary Director Robbie Lewis. Both restaurants received numerous awards and mentions by local magazines, food critiques and national organizations.

Now, in his role as the Executive Sous Chef at Rosewood Sand Hill, Chef Agustin assists in the oversight of daily operations.