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West Central’s Chef of the Month: Chef Richard Mendoza – July 2018

The Mission Inn- Riverside, CA.

Born and raised in Guanajuato Mexico, Executive Chef Richard Mendoza found his passion for cooking as a young boy watching his Grandmother prepare meals at her small local restaurant.  Through her inspiration, he knew that his life’s path would be that of an Executive Chef.

He received his certification in the Culinary Arts from the American Federation of Culinary & Los Angeles Trade Tech College with an emphasis in the international cuisines of the the Americas, France, Italy and Asia.  He also completed his Culinary Apprenticeship certification from the Westin Hotels & Resorts.  With his career focus in the hospitality industry, Chef Mendoza has led the kitchen staffs of numerous hotels and restaurants such as the Sheraton Hotel and Suites- Los Angeles, 21 Oceanfront Restaurant at Doryman’s Oceanfront Inn – Newport Beach, Lexington Hotel – Phoenix and many more. He is the proud recipient of several prestigious culinary awards including the 2006 Maître Du Gout Award of the Chefs in America Foundation, 2000 H.E.R.O. Award for Outstanding Service in the restaurant industry – Chef of the Year, a three time nominee and 1 time winner as Manager of the Quarter-Westin Bonaventure and the Award from Great Chefs of Orange County, as one of 19 “Great Chefs” of Orange County.

His remarkable twenty seven year career in food service has led him to his current position as Executive Chef of the historic Mission Inn Hotel and Spa- Riverside, where he manages the resort’s extensive culinary program including Duane’s Prime Steaks and Seafood, 54 Degrees at Duane’s, The Mission Inn Restaurant,  Bella Trattoria, the Presidential Lounge and the award winning Mission Inn Champagne Sunday Brunch.

Mission Inn Restaurant- Spanish Patio

Interior Patio for Al Fresco Dining

As a loyal West Central Foodservice customer for many years, we are very proud to acknowledge Chef Richard Mendoza’s illustrious career and share with our readers one of Chef’s favorite recipes.

Pistachio Crusted Halibut with Passion Fruit Butter Sauce


8 oz. Filet of Halibut

1 Egg Wash

1 oz. Chopped Pistachios

½ oz. White Wine

9 tbs. Butter

½ Cup Sugar

3 Cups Water

1 tbs. Salt

2 Whole Passion Fruits

3 oz. Rice Pilaf

2 oz. Baby Vegetables

Micro Herbs


Passion Fruit Butter Sauce:

Halve the passion fruits, and scoop out pulp and seeds. Discard skin and place pulp and seeds in a saucepan. Add water, sugar, and salt and bring to a boil. Reduce heat, add 8 tbs. or 1 stick of butter, and simmer for 10 minutes. Pour the mixture through a strainer and discard solids. Place the remaining liquid in a tightly sealed jar and store in the refrigerator for up to 3 days.

Yield: 2 cups


Place halibut filet in egg wash and coat with chopped pistachios.  Sauté halibut in butter until pistachios turn slightly brown, turnover and add wine.  Place in a preheated 325 degree oven for seven minutes. Remove, place on a serving plate, with prepared rice pilaf and sautéed veggies. Drizzle passion fruit sauce over fish, garnish with micro herbs and serve.

For more information on The Mission Inn, please visit them on the web.

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