Justin Picard is an experienced executive chef with over 25 years of experience in catering and restaurant management. He is currently the executive chef of Trumpet Vine Catering in Paso Robles, California, where he focuses on custom menus emphasizing seasonal ingredients and unique presentations. Previously, he was the executive chef of two upscale restaurants in Paso Robles and Arroyo Grande that he helped open and became top ranked locally. He has also owned his own catering business and held executive chef positions at restaurants and hotels across the United States and Guam.

1. JUSTIN PICARD, Professional Chef
2253 Barn Road Paso Robles, CA 93446
H - 805.286.4216 / C – 805.769.6680 / email: chefjustinpicard@gmail.com
TRUMPET VINE CATERING, Paso Robles, CA: Feb 2016 – present, Executive Chef
Well established, high end catering company with primary focus on weddings, winery pairing dinners and celebrations
and corporate events. Complete custom menus with heavy emphasis on seasonality, local goods, and unique, fun
presentation.
ROBERT’S RESTAURANTS, Paso Robles, Arroyo Grande, CA: Nov 2010-Jan 2016, Executive Chef
Upscale “American food with a twist”. I opened these restaurants and quickly propelled them to the top in the fiercely
competitive central coast food scene. Always ranked #1, 2 or 3 out of 200 plus restaurants on all credible online sites.
Locally and seasonally driven menus and extensive local wine list. Unfortunately, both restaurants were forced to close
due to issues with the owner.
ALTITUDE CATERING, Bear Valley, CA: January 2002 - July 2010, Chef/Owner
On-site catering for special, upscale events, specializing in multi-course wine dinners with local vineyards, weddings,
anniversary parties, business meetings, birthdays and more. Menus customized according to client needs,budget and,
seasonalavailability. I created hundreds of custom menus, ranging from a Romantic Dinner for2,to 5-course gala
weddings for 200 guests. In 2006 and 2007 consecutively, we were voted Best Regional Caterer in our county.
CHEESE PLEASE CATERING, San Mateo,CA: 1999-2002, Executive Chef
All genres of food. Full service catering, breakfasts,lunch and dinners. Predominately upscale clientele requiring high
quality and excellence of food preparation and presentation. Managed in-house kitchen staff as well as on-site personnel.
KIMPTON RESTAURANT GROUP:
~SCALAS BISTRO , San Francisco- 1999, Executive Sous Chef
Contemporary, upscale Italian Bistro, providing for the Sir Francis Drake Hotel and theatre district. Served as interim
Chef for 7 months until new Executive Hotel Chef was found.
~SPLENDIDO, San Francisco - 1997-1999, Executive Sous Chef
Modern, authentic yet cutting edge Italian cuisine. During these years,Splendido was among the top 10 restaurants in S.F.
In 1998 we were invited to prepare our food at the James Beard House in N.Y.C.,a true honor.
SHERATON BRAINTREE, Braintree, MA - 1996-1997, Executive Chef
Managed two full service restaurants at this 300 room, high quality, full service hotel. This included revamping all menus,
scheduling and ordering, and dealing with a Union staff.
ONWARD AGANA BEACH HOTEL,Agana, Guam, 1994-1995, Executive Sous Chef
My kitchen provided for the upscale dining room facility of 75 seats, banquets and functions, which could be up to as
many as 200 people per night. Serving breakfast,lunch and dinner with an ethnically diverse menu.
PACIFIC ISLANDS CLUB HOTEL,Saipan Island. 1993-1994, Pastry Chef
Hired from Aspen, Co to reconstruct the bake shop. Given total freedom by Executive Chef to prepare and present high
quality products. Emphasis based on a 550 guest per day buffet style dining room, requiring lavish displays of fresh
pastries, cakes,mousses and baked goods.
FIREHOUSE 1, Dover NH,1995-1996,(and all my growing up years - 1982-91)
This is my family-owned, fine dining restaurant business. Owned and operated by my family from 1981 to 1998, when it
was then sold. I was Roundsman, Sous Chef, Pastry Chef and Chef of this place for many years. Cuisine was
predominately continental fare,with an emphasis on local, fresh seafood.
CULINARYINSTITUTE OF AMERICA, Hyde Park, NY -'88-89
ADDITIONALPOINTS OF INTEREST AS PARTICIPATING CHEF
James Beard House,NY, Guest Chef, April 1997, w/Chef Alex Kim of Fusion Catering, Co.
James Beard house, Guest Chef, June 1998 with Splendido
Aspen Food & Wine Classic Guest Chef, 1998-1993, 1997, and 1998