Thomas Hills hires new Executive Corporate Chef
Kurt Metzger will oversee restaurants in Paso Robles and San Luis Obispo, as well as catering
Kurt Metzger.
–A shared passion for farm-to-table cuisine brings together the pairing of Chef Kurt Metzger and Debbie Thomas, proprietor of Thomas Hill Organics. The duo will strive to 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 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 short ribs 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.”
Thomas Hill Organics in Paso Robles was 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.
For more information about Thomas Hill Organics or to make a reservation, please visit www.ThomasHillOrganics.com.
Comments
