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What is wine without food? Here's is a list of chefs who will make the 13th Annual World of Pinot Noir one of the tastiest ever!
 Executive Chef Jacob Moss
Lido Restaurant at Dolphin Bay
Jacob began his culinary career in the fifth grade when his mom informed him that he would be responsible for one meal a week. Jacob began preparing meals that were both fresh and delicious. Jacob moved back to the Central Coast of California in 2010 and took on the job as Sous Chef at Café Roma in San Luis Obispo. After only six months, he became the Head Chef and with the Rizzo family, created one of the finest menus of authentic Italian cuisine in the area. Jacob accepted the position as Sous Chef at Lido Restaurant in the Dolphin Bay Resort & Spa in early 2012 and has grown into the roll of Executive Chef. He feels honored to be a part of the Lido team and he shares the philosophy of creating an innovative menu with locally cultivated, organic food.
 Executive Chef Maegen Loring
Lido Restaurant at Dolphin Bay
In her early career, Maegen worked with chefs she respected and was able to further improve her technical skills and knowledge in ways that only come from hands-on experience. Not content to spend all of her time in the kitchen, Maegen’s adventurous nature has often taken her out of the kitchen and around the world. Whether traveling with her grandparents in Indonesia or her husband in Europe, her experience of each country is centered on her experience of the food. In her travels Maegen discovered the one constant from culture to culture, which has become her personal and professional mantra, “what grows together, goes together”. She was early to embrace the abundance of our local farmer’s markets and utilize farm fresh ingredients as a basis for her cuisine.. She has further developed the concept with wine and food pairings, making her a favorite among wine makers and oenophiles alike.
 Owner/Chef Jensen Lorenzen
The Cass House Inn
Chef Lorenzen started his career, as many chefs do, washing dishes in the kitchen of a restaurant. Working with various chefs on the Central Coast of California Lorenzen cultivated his passion for food which ultimately led him to opening his own restaurant and inn, The Cass House. Chef Lorenzen works closely with local farmers and foragers to ensure that each menu represents the best the season has to offer. His philosophy is simple: “I believe it is important to preserve the tradition of my training, while allowing our cuisine to constantly evolve and improve.”<<
 Owner/Chef Giuseppe Difranzo
Giuseppe’s Cucina Italiana
For almost 20 years, Giuseppe's has been known throughout the Central Coast -- and beyond -- for great wine and Italian food. Giuseppe's Pismo Beach was founded in 1988 by Giuseppe Difronzo as a senior project for graduation from Cal Poly, San Luis Obispo. Giuseppe's dedication to this ristorante, its authenticity and your enjoyment is only rivaled by his dedication to the region of Italy his family comes from. His Italian regional specialties are indicative to the Pugliese region in Italy, particularly Bari, a seaport on the Adriatic Sea from which most of Giuseppe’s recipes originate.
 Danika Reed
Vivant Fine Cheese
Danika graduated with a Dairy Science Degree from Cal Poly in 1996 and went on to work in cheese sales and brokerage until she opened Vivant Fine Cheese in 2006. Located in Historic downtown Paso Robles, the Central Coast's premier cheese tasting room features premium local and imported handcrafted artisan cheeses paired with the finest Central Coast wine and beer. |
