Personalities
Kenneth Toledo
Chef, Thomas Hill Organics
Chef Kenneth Toledo learned to appreciate whole foods at an early age. After a career change from engineering to culinary arts inspired by his family he moved to the coast of Massachusetts at the recommendation of Chef Erwin Tiziani.
Chef Toledo refined his culinary skills under Chef Eddie Hettich at the esteemed Wianno Club on Nantucket Sound. He then followed Chef Eddie to Palm Beach, Florida to the preeminent social club, The Everglades Club, where he took over a managing position and continued to refine his skills from intimate fine dining to upscale weddings.
Moving back to California, Chef Toledo brought his experience in fine dining to The Petroleum Club where he was hired as the Banquet Manager under Chef Robert Alimirzaie. At The Petroleum Club Chef Toledo was given the opportunity to expand his duties and focus on preparing elegant dining experiences for large groups.
Attracted to the growing restaurant and wine industry in Paso Robles, Chef Toledo accepted the Sous Chef position at Thomas Hill Organics to expand his knowledge of farm fresh fine dining. Always blessed to work under talented chefs of various backgrounds, and after a decade in the culinary industry, Chef Toledo brings a rare talent for flavor and texture to Thomas Hill.
Fueled by the ambition and creativity of the food community on the Central Coast, Chef Toledo has thrived, utilizing farmers markets and local artisanal food purveyors to craft ever changing dishes reminiscent of his upbringing.
