Our friends over at Parker Sanpei just released the exciting news. Check it out:
Kurt Metzger announced as Executive Corporate Chef at
Thomas Hill Restaurant Group
Renowned culinary artist will oversee restaurants in Paso Robles and San Luis Obispo, as well as catering
July 11, 2017 (Paso Robles, Calif.) – A shared passion for farm-to-table cuisine brings together the all-star pairing of Chef Kurt Metzger and Debbie Thomas, proprietor of Thomas Hill Organics. The duo will continue to elevate the Paso Robles and San Luis Obispo, California restaurants, as well as the catering division, to a level on par with the best eateries on the West Coast.
A veteran of the California culinary scene, Metzger established himself with his acclaimed Kitchen 4140 and The Spotted Cow Catering & Pop-Up Dinner Co. Both were based in San Diego, where Metzger’s name became synonymous with bringing the most out of simple, fresh ingredients to create memorable experiences. His Braised Shortribs with Smoked, Crispy Polenta were included in the Food Network’s “The Best Thing I Ever Ate” and will be one of the many items coming out of the wood fire oven in Paso Robles.
Metzger’s years of exploring the state’s top wine regions ultimately prompted his move to the Central Coast wine country. He believes that the local wineries are a natural extension of the farm to table approach. “Debbie and I share a love of great food and great wine; the idea that simple and fresh ingredients can be combined to create something unexpected,” said Metzger. “Given the quality of farmers markets in the area and my love of working with local fishermen and butchers, I’m excited to see how the menu will change each month.”
The much celebrated Thomas Hill Organics in Paso Robles–established in 2009–was one of the first restaurants in the area to craft a menu dedicated to organic, locally-sourced ingredients. Following the success of her Paso Robles location, owner and visionary Debbie Thomas decided to open a second location in San Luis Obispo to accommodate the demand for her authentic, regional cuisine while furthering her passion for sharing fresh, locally sourced ingredients with guests. Metzger will now oversee both kitchens, as well as the catering division. In Paso Robles, Bennett Haas has been promoted to chef de cuisine; in San Luis Obispo, Dimitri Cotler will be the new sous chef; and Sam Chesebro will be the lead catering chef.
ABOUT THOMAS HILL ORGANICS
Owner Debbie Thomas and her skilled culinary team believe in the significance of organic, regionally-produced food, working with local farmers and purveyors for poultry, seafood, grass-fed beef, lamb and exotic meats. Nearby farmers provide fruits and vegetables, which are straight-from-the-earth fresh, and breads are crafted by local bakers who are celebrated artisans of their trade. The Paso Robles location is 1313 Park St., Paso Robles, CA 93446, or call 805.226.5888. Thomas Hill Organic Kitchen in San Luis Obispo is located at 858 Monterey St. San Luis Obispo, CA 93401, or call 805.457.1616. For more information about Thomas Hill Organics or to make a reservation, please visit www.ThomasHillOrganics.com.