Allegretto Vineyard Resort welcomes Justin Picard as Executive Chef
Justin Picard.
–The Allegretto Vineyard Resort has hired Justin Picard as the new Executive Chef of the resort’s farm-to-table Mediterranean-inspired Cello Ristorante and Bar.
A graduate of the prestigious Culinary Institute of America in New York, Chef Picard has worked in some of the most renowned kitchens in San Francisco and Aspen, earning accolades for his well-versed palate and creativity in the kitchen. His extensive career has led to opportunities overseas, two guest appearances at the James Beard House in New York, and participation in some of the nation’s most celebrated food and wine events.
“I’m excited to have the opportunity to be working for such a positive and professional company,” says Picard. “The Allegretto Vineyard Resort is a perfect example of pushing the level of excellence…it’s a chef’s dream to have an opportunity to step into a successful kitchen and be given carte-blanche to take it to the next level.”
Committed to offering a world-class epicurean experience on the Central Coast, Cello Ristorante & Bar is dedicated to crafting elevated Mediterranean cuisine using local and foraged ingredients, many of which are grown on-site. Inspired by the local produce, meat, and wine of the Central Coast – his home for the past seven years – Picard shares, “Paso Robles is truly the food and wine epicenter of the entire Central Coast. I’m very much looking forward to showcasing all that the Central Coast has to offer while stepping up to exceed the expectations of our burgeoning culinary community.”
“The culinary arts are a never ending journey of accumulating knowledge and learning while creatively experimenting – and having a blast through the entire process. This is why I am excited to be the Executive Chef at the Allegretto. I am free to do all the above and share the journey with our guests and staff,” said Picard.”
The Allegretto Vineyard Resort is located at 2700 Buena Vista Drive in Paso Robles. For more information call (805) 369-2500.
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