Paso Robles Inn, the iconic downtown landmark, is proud to announce that Chef Michael Freeman has been named Culinary Director. This appointment, led by Chef Charlie Palmer, marks the beginning of a new era in Paso Robles dining at both Paso Robles Inn and its sister property, The Piccolo.
“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,” says Chef Charlie Palmer.
With over 20 years in fine dining and banquet operations, Chef Michael Freeman joins from Charlie Palmer Steak DC, after successful tenures at The Morrow Hotel, The LINE Hotel in Washington, D.C., and American Son at Eaton DC—where his leadership earned a Michelin Bib Gourmand. Early in his career, he trained under Chef Charlie Palmer at Michelin‑starred Aureole, shaping his refined, ingredient‑driven style.
“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,” says Chef Freeman.
A graduate of Le Cordon Bleu College of Culinary Arts in Orlando, Chef Freeman is known for building high‑performing teams, championing local ingredients, and designing menus that are both innovative and approachable.
“At Paso Robles Inn, our focus has always been on creating a warm, memorable experience that reflects the character of this community,” adds Erica Fryburger, General Manager. “These new culinary offerings will deepen our hospitality commitment and help establish Paso Robles as an epicurean destination.”
A Fresh Taste of Paso: Seasonal Menus & Local Sourcing
Since joining, Chef Freeman has introduced bold, meat‑focused dishes featuring a custom dry‑aging program in partnership with Allen Brothers. Highlights include:
- 21‑day dry‑aged ribeye, prime rib carved in‑house, and tri‑tip steak frites
- Beef Tips with blistered fresno chili and Chorizo Tots with smoky paprika aioli at Cattlemen’s Lounge
- Weekly local cattle feature
- Morro Bay oysters and rotating seafood specials
- Locally grown mushrooms from Mighty Cap
- Produce from Seed in a Bucket, Aviation Farms, and Sierra Honey Farms
Menus, hours, and reservations are available at pasoroblesinn.com. Look for daily chef’s specials and a new brunch program launching later this summer.
A New Standard for Events & Banquets
Chef Freeman is also overhauling banquet menus at both properties. Expect restaurant‑level quality at scale, seasonal packages, and thoughtful nods to Central Coast cuisine, ideal for weddings, corporate retreats, and special events. He will lead chef training and cultivate a hospitality‑driven kitchen culture across both hotels.
Looking Ahead: Charlie Palmer Collective (2025–2026)
Following major renovations in late 2025 and early 2026, the Charlie Palmer Collective will operate all food & beverage at Paso Robles Inn and The Piccolo, including in‑room dining and catering. Chef Freeman’s leadership ensures continuity and creativity throughout this transition.
Paso Robles Inn is actively hiring both front and back‑of‑house roles. Learn more on our careers page.
About Peregrine Hospitality
Launched in 2024 as a rebrand of KSL Resorts, Peregrine Hospitality manages, develops, and supports 92 properties across the U.S., Fiji, the Maldives, Mauritius, and Thailand. The portfolio includes distinctive resorts, boutique hotels, and select‑service properties with spa, golf, tennis, ski, and food & beverage operations. Visit www.peregrinehg.com for details.
