Paso Robles Inn welcomes Chef Michael Freeman as Culinary Director
PASO ROBLES, CA – Paso Robles Inn, a historic downtown landmark and icon of Paso Robles, announce the appointment of Chef Michael Freeman as Culinary Director. His arrival signals a transformative moment for both Paso Robles Inn and its sister property, The Piccolo, as the final step before sweeping culinary updates and a new chapter in hospitality excellence.
'Chef Freeman represents the future of dining at Paso Robles Inn and The Piccolo. His passion for local sourcing, combined with his roots in classical technique and his ability to lead with both creativity and precision, makes him the ideal partner as we reimagine what these properties can offer. We're at the beginning of an exciting journey – one that will unfold in the seasons ahead—but I have no doubt Chef Freeman will set the tone for the new Paso Robles culinary story to come,' says Chef Charlie Palmer.
With over two decades of experience in fine dining, banquet operations, and hospitality leadership, Chef Freeman brings a thoughtful and seasoned approach to his new role at the Paso Robles Inn. Most recently, he served as Executive Chef for Charlie Palmer Steak DC. Prior to that, he led culinary teams at The Morrow Hotel and The LINE Hotel in Washington, D.C., as well as Eaton DC, where the hotel's signature restaurant, American Son, retained its Michelin Bib Gourmand distinction under his direction. Earlier in his career, Freeman honed his craft at Chef Charlie Palmer's Michelin-starred Aureole, laying the foundation for his refined, ingredient-driven style.
'We're not just changing menus – we're redefining what it means to dine in Paso Robles,' said Chef Freeman. 'This region has an incredible story to tell through its ingredients, its people, and its traditions. My goal is to craft an experience that's rooted in the land but reaching for something entirely new. This place feels like home in all the best ways. I want guests to feel the spirit of Paso Robles' warm hospitality, incredible products, and a real sense of pride in the land in every dish.'
A graduate of Le Cordon Bleu College of Culinary Arts in Orlando, Chef Freeman blends classical French technique with a modern American sensibility. He is known for building high-performing culinary teams, championing local ingredients, and crafting menus that are both innovative and approachable.
'At the Paso Robles Inn, our focus has always been on creating a warm, memorable experience that reflects the character and charm of this community,' said Erica Fryburger, General Manager of Paso Robles Inn. 'As we evolve, these new culinary offerings will not only deepen our commitment to hospitality but also help shape the Inn and Paso Robles into an epicurean destination – one that enhances every part of the guest experience.'
A fresh taste of Paso: Seasonal menus and local sourcing
Since joining, Chef Freeman has already begun rolling out new dishes that lean into Paso's agricultural bounty with a bold, meat-forward focus, positioning Paso Robles Inn as one of the only dining destinations in the region boasting a custom dry-aging program in partnership with Allen Brothers. Standouts include a 21-day dry-aged ribeye, prime rib carved in-house, and tri-tip steak frites – a nod to regional traditions. The new bar menu at Cattlemen's Lounge features dishes like Beef Tips with blistered fresno chili, and Chorizo Tots with smoky paprika aioli, offering a hearty, elevated take on local favorites. Additional menu highlights include:
A 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 can be viewed at pasoroblesinn.com, along with hours of operation and reservations. Chef Freeman also encourages guests to look for daily specials featuring off-menu items sourced from his evolving roster of farmers, fishers, and ranchers. Additional new lunch and dinner dishes, along with a brand new brunch program will launch later this summer.
A new standard for events and banquets
In addition to daily dining, Freeman is reinventing banquet service at both properties. The soon-to-launch banquet menu reflects his seasonal, locally sourced ethos, with customizable packages that deliver restaurant-level quality at scale. Guests can expect refined presentations, layered flavor profiles, and thoughtful nods to Central Coast cuisine, whether booking a small wedding or a large corporate retreat.
Freeman also leads internal chef training and kitchen culture-building efforts across both hotels, focusing on culinary excellence, respect for the craft and hospitality-driven service.
Looking ahead: Charlie Palmer Collective arrives 2025–2026
Upon completion of major renovations in late 2025 and early 2026, the Charlie Palmer Collective will operate all food and beverage outlets at Paso Robles Inn and The Piccolo, including in-room dining and catering. Until then, Chef Freeman's leadership ensures continuity, creativity, and excellence while also helping shape the future vision. He will remain a key part of the culinary leadership team during and beyond the transition.
This moment presents an incredible opportunity to join a passionate and growing culinary team. Paso Robles Inn is actively hiring for both front and back-of-house roles as it builds a culture of excellence and creativity in the heart of wine country.
Peregrine Hospitality was launched in 2024 as a rebrand of KSL Resorts. Peregrine Hospitality offers a complete range of services, including hotel/resort management, development/project management, and global sales support, from asset management to advisory support. Today, it has 92 properties under direct management, asset management, or participating in the organization's global sales program in markets across the U.S., Fiji, the Maldives, Mauritius and Thailand. The portfolio includes distinctive resorts, boutique hotels, and select-service hotels with a wide range of amenities, including spa, golf, tennis and ski, and food and beverage operations.
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