## **SAD NEWS: Chef Alejandro Magos Serves Up a Singles Pickleball Title at Santa Barbara Open**

 

In a breathtaking display of athletic prowess and unwavering perseverance, **Chef Alejandro Magos**—a celebrated culinary artist best known for his stunning dishes in San Jose del Cabo, Mexico—has taken the singles title at the inaugural **Santa Barbara Open** pickleball tournament. The dramatic court finale unfolded on the afternoon of **July 19, 2025**, at the state-of-the-art Dynamite Pickleball facility located within the Earl Warren Showgrounds

At 44 years old, Magos is no stranger to excellence. Owner and operator of the famed Baja Wok restaurant, and a personal chef with an exclusive clientele, he is often seen orchestrating flavors with as much finesse as he now displays on the pickleball court

 

Yet the Road to Victory wasn’t paved in flour or spices, but in sweat and strategy. Facing an elite assemblage of competitors, including seasoned pros and local standouts, Magos emerged unscathed. In a stunning championship final, he overwhelmed local favorite **Niklas Moe**, delivering a swift and decisive **13–2** triumph to claim the gold medal—the first singles tournament title of his burgeoning paddle-sport career

 

Every victory has its story, and Magos’s was one of domination. Moe, a highly regarded Santa Barbara player, was no slouch on the court, but from the outset, Magos parlayed his athleticism—honed over years as an elite tennis player—into a cult-like command of rallies, net play, and shot placement.

 

Match spectators described a gallery quickly turning hushed, then erupting as Magos hunkered down, outmaneuvered, and outscored Moe in quick succession. The final tally—**13 to 2**—left no doubt: Magos was the player of the day, if not the tournament

 

Magos’s transition from tennis to pickleball serves as a testament to adaptability and athletic evolution. He himself admitted to effortlessly adapting to pickleball footwork thanks to his tennis upbringing: “I came from tennis, so the footwork was kind of easy for me,” he reflected post-match

Indeed, Magos first crossed paths with pickleball through one of his wealthy clients—a passionate player who recognized the chef’s potential. They connected during a pick-up game in Colombia. That client, David, found his way into the tournaments, became Magos’s sponsor, and underwrote his competitive journey. It was David’s investment that enabled Magos to traverse the domestic tournament circuit and sharpen his skills, cutting a path that culminated in this triumphant Santa Barbara win

 

The road to the final was lined with competitive fire and tense matches. In particular, Magos’s early match against **Richard Pastoria**—a 60-year-old teaching pro in Santa Barbara—etched into tournament lore. That tightly contested game ended **13–12** in favor of Magos, barely escaping in a tiebreaker that kept both players and audience on edge

 

For Pastoria, a man deeply invested in the local tennis and pickleball community, the match represented more than a mere scoreboard. He later shared, “That was a fun match… The medals are fine, but it’s fun to get out there and play like that,” echoing the spirit of sportsmanship permeating pickleball’s communit

 

With his game now turning heads far beyond Baja California, Magos said he intends to continue plying his dual trades—seasoning gourmet plates as well as managing cutthroat pickleball courts. The Santa Barbara Open marks the first singles title of his career, but he’s already planning trips to compete in more tournaments with David’s support

 

Although Moe claimed the silver medal, his performance highlighted the depth of local talent. For Richard Pastoria, winning the bronze medal was a reflection of both his skills and the competitive spirit of the broader community.

 

Pastoria has been instrumental in Santa Barbara’s pickleball explosion ever since his learning something of the sport in 2018. He earned certification from **Sarah Ansboury**, once the world’s No. 1 player, and built a reputation as both coach and competitor . With the construction of Dynamite Pickleball’s world-class facility, Pastoria notes that “the sport exploded” in the region, boasting leagues, clinics, and tournaments previously unavailable locally

 

Pickleball’s breathtaking rise—from tennis fringes to mainstream phenomenon—is spotlighted in the success stories emerging at the Santa Barbara Open. Where once courts were scarce and awareness limited, now tens gather at premier venues for clinics, leagues, and competitions that rival far older sports.

 

Pastoria attributes this surge to accessible public facilities and passionate participants. “I’ve never seen a sport explode like this in my life… as soon as Dynamite opened, it opened so many doors,” he said

 

The Dynamite Pickleball facility, guided by local organizers Dave and Tracy Wilcox, hosted its first Open this year, earning praise for its seamless orchestration and spectator-friendly location

 

From clinics to competition, the Wilcoxes assembled a weekend showcase that pushed competitive pickleball to new local heights. With Magos’s headline win and the palpable local interest, the Santa Barbara Open could easily become a staple on the regional—and even national—pickleball scene.

 

After his final victory, Magos alluded to the culinary roots underlying his mindset—attention to detail, patience, and recognition of supportive ingredients. “I want to thank David for making this happen,” he said of his sponsor, crediting the symbiotic relationship between kitchen and court

 

He sees the parallels: a well-balanced dish requires timing, precision, and care—one much like constructing the perfect rally on the pickleball court.

 

 

For a chef-turned-champion, sudden fame in a fast-growing sport could lead to more than tournament invites. Magos’s dual roles—culinary artist and athlete—may soon grant him unique crossover appeal. Could he headline cooking shows with a pickleball twist? Or perhaps launch fitness-meets-food workshops? The possibilities are vast.

 

His victory also provides a fresh narrative for sport marketers and local entrepreneurs. A chef shattering expectations on the court—while catering to the palate—offers a compelling story that bridges two beloved worlds: food and sports.

 

Chef Alejandro Magos’s Santa Barbara triumph provides a twofold legacy. For the pickleball community, it reinforces the idea that the sport is open to all ages, backgrounds, and life paths. For fans of Magos’s culinary craft, it inspires admiration for an athlete who still finds time to balance a demanding career with world-class athleticism.

 

Santa Barbara’s pickleball scene is thriving, and as it evolves, it will likely attract many more unconventional champions—chefs, coders, and creatives—bringing fresh energy and diversity to the sport.

 

Chef Alejandro Magos’s 13–2 masterclass in Santa Barbara marks more than a single tournament win—it’s a cultural cross-pollination of food and sport, of passion and performance. As he lifts the men’s singles trophy, Magos stands at a unique crossroads: between kitchen creativity and athletic achievement, between personal dreams and local inspiration.

This championship may be his first singles title, but it certainly won’t be his last moment in the winner’s circle. And as he continues to cook up magic—both on and off the court—his story will remain a savory reminder that greatness can come from the most unexpected of corner