Chef Justin Picard has over 20 years of experience in the culinary industry. He helped open Robert's Restaurant in Paso Robles in 2010 and was the Executive Chef until it closed in 2016. He has worked in restaurants across the United States and in the Micronesian Islands, honing his skills in international cuisines. Currently, he operates his own catering business creating menus with global flavors.
Small World Restaurant is a restaurant that serves falafel in Sonoma, Napa, and serve authentic middle eastern cuisine in a casual, friendly environment. All of our food is prepared daily from scratch and we use only the freshest ingredients. We offer take out and delivery service as well as catering for any event or party you may be planning!
Small World Restaurant is a restaurant that serves falafel in Sonoma, Napa, and serve authentic middle eastern cuisine in a casual, friendly environment. All of our food is prepared daily from scratch and we use only the freshest ingredients. We offer take out and delivery service as well as catering for any event or party you may be planning!
8 Trends of New Restaurants - New Orleans 2016HEROfarm
New Orleans is known the world over for its incredible food. But what about being a trendsetter? Here, you'll discover 8 trends that show how diversified, unique new restaurants are entering the New Orleans market. From food trucks to family, these eateries are sure to add even more flavor to the Crescent City.
Original work by me - now being used globally for all Masters of the Craft National Competitions. Used Adobe Illustrator and Adobe InDesign. Photos are from freepik.com.
Dallas and Fort Worth certainly have some great steak and barbecue places, but there’s much more to the dining scene there these days. Southwestern Cuisine was invented at Rosewood Mansion on Turtle Creek, and it’s still a maturing and growing movement. There’s also small family restaurants, husband-and-wife chef/owners, gastropubs, trattorias, and ethnic places. Here’s our favorites:
1. JUSTIN PICARD, Professional Chef
2253 Barn Road, Paso Robles, CA 93446
H - 805.286.4216 / C – 805.769.6680 / email: chefjustinpicard@gmail.com
Chef Justin Picard
Chef Justin Picard helped open Robert’s Restaurant in Paso Robles in 2010 and had been
the Executive Chef until mid January, 2016 when the restaurants were much regrettedly
forced to close. He‘s been in the restaurant business since the tender age of 8 years old.
The sonof a chef, his family owned and operated a New England fine dining restaurant
for 12 years. While overseeing the operation of the family‘s establishment, Chef Justin
decided to pursue advancement in his cooking career at the prestigious Culinary Institute
ofAmerica, in New York. Due to his precociousness in the kitchen, he was granted an
externship in Aspen, Colorado, at the renowned Hotel Jerome. From there he received an
invitation from award-winning Chef Charles Dale to be part of the opening team of the
renound Renaissance Restaurant. He was also part of the culinary team at Syzygy, under
Chef Alex Kim.
No stranger to a well-versed palette of international standards, Chef Justin went overseas
to the Micronesian Islands to hone his skills as a pastry chef and chef de cusine at several
exotic vacation resorts. He grew to love creating menus implementing the unique flavor
profiles of the Pacific Rim and the surrounding Asian countries.
Chef Justin’s creative focus landed him in the fast-paced environment of San Francisco‘s
food scene, helping pilot the upscale Italian fare of both Splendido’s & Scala’s Bistro to
be among the top 10 restaurants in SF. Chef Justin then took all of his domestic and
international experience to a high-end Bay Area company, Cheese Please Catering. Here,
he created his own upscale menus of multi-international flavors, incorporating his
relentless pursuit of perfection in food.
Prior to relocating to Paso Robles and opening Robert’s, ChefJustin owned and operated
his own catering business in the Sierra Nevada Mountains. His company’s reputation
was highly regarded for its fine food, exceptional wine dinners and creative, custom
menus of all genres. Chef Justin has also enjoyed 2 guest chef appearances at the James
Beard House in New York, TheAspen Food & Wine Classic and a multitude of Bay Area
and Central Coastfood events.
“Cooking isn’t just a job, it’s an art form!” - Chef Justin Picard
Bon Apetit!
Professional References:
Joel Barnet, Owner, Bear Valley Real Estate 209.753.2334
Paul Peterson, Owner, Bear Valley Adventure Co. 209.753.2834
Aric Grimes, Owner, Estrella Restaurant 805.550.3169
DJ Ortega, Professional Chef 239.400.2950
