Chef Justin Picard has cooked at Robert’s since it’s opening in 2010 and is now its Executive Chef. He‘s been in the restaurant business since the tender age of 8 years old. The son of a chef, his family owned and operated a New England fine dining restaurant. While overseeing the operation of the family‘s establishment, Chef Justin decided to pursue advancement in his cooking career at the prestigious Culinary Institute of America, in New York. Due to his precociousness in the kitchen, he did an externship in Aspen, Colorado, at the renowned Hotel Jerome. Then, he received an invitation from award-winning Chef Charles Dale to open the Renaissance Restaurant. He was also part of the culinary team at Szgygy, 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 at exotic vacation resorts. He grew to love creating menus implementing the unique flavor profiles of the Pacific Rim and 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 at 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 with his relentless pursuit of perfection in food.
Prior to relocating to Paso Robles and cooking at Robert’s, Chef Justin 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 guest chef appearances at the James Beard House in New York, The Aspen Food & Wine Classic and a multitude of Bay Area and Central Coast food events.
“Cooking isn’t just a job, its an art form!” - Chef Justin Picard