A culinary bounty awaits. At our array of buffet stations, guests can help themselves to American and international cuisines, but remember to save room for our fantastic dessert bar.
Prices may vary on holidays and is subject to change. Management reserves all rights.
Thursdays, from 4PM - 10PM
Pechanga Buffet guests can enjoy their fill of all you can eat, one-and-one-quarter pound whole Maine lobster done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4PM to close at 10PM, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from
Maine the night before) and fixings.
Guests can also fill their plates with enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, shrimp and much more.
The head chef for the popular Pechanga Buffet since 2016, Franco
Duarte-Piza is a versatile and self-developed culinary talent who grew up
catching his dinners of fish, shrimp and octopus in the warm waters around his
native Acapulco home. By the time the youngest of nine followed his family to
San Diego, Duarte-Piza was ready to follow them into the restaurant business.
He began apprenticing for his oldest brother – an established pastry
chef in San Diego. That segued into a cook position at Cindy Black’s acclaimed
restaurant. Several more positions with increasing responsibility around the
San Diego area followed before Duarte-Piza found himself at Pechanga as
production supervisor. As head chef for a buffet that seats approximately
12,000 guests a week, Duarte-Piza is known for combining his well-honed skills
in seafood and Latin dishes with creating the international variety of dishes
the Pechanga Buffet is known for.
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