Paso Robles Inn has appointed Chef Michael Freeman as Culinary Director, initiating a transformation in its dining offerings. With over 20 years in the culinary industry, including notable positions at Charlie Palmer Steak DC and other prestigious restaurants, Freeman emphasizes local sourcing and innovative dining experiences. His experience under Chef Charlie Palmer at Michelin-starred Aureole influences his ingredient-driven style. General Manager Erica Fryburger mentions that these culinary innovations will enhance the inn's hospitality and solidify Paso Robles as a distinguished epicurean destination.
Chef Freeman represents the future of dining at Paso Robles Inn and The Piccolo. His passion for local sourcing, classical technique, and creative precision make him the perfect partner as we reimagine our destination dining experience.
This region has an incredible story to tell through its ingredients, its people, and its traditions. My goal is to craft an experience rooted in the land while reaching for something entirely new.
At Paso Robles Inn, our focus has always been on creating a warm, memorable experience that reflects the character of this community. These new culinary offerings will deepen our hospitality commitment and help establish Paso Robles as an epicurean destination.
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