Presqu’ile, the estate winery poised high in the hills of Santa Maria with stunning ocean and vineyard views, announced the addition of Julie Simon as their new executive chef beginning this month. Simon will be creating the tasting room wine and food pairings, as well as developing special event menus and overseeing wine dinners, including those with guest chefs.
Simon recently headlined at one of the winery’s sell-out Guest Chef Dinners which brought her to the attention of the the Murphy family, that owns the vineyard, and invited her to come aboard. In her new position, she plans to rework the wine and food pairings to reflect both her style and to complement the library of wines at Presqu’ile. She is also designing an organic garden on the property.
Tim Wanner, Director of Hospitality and Sales for the winery welcomes Simon to the Presqu’ile family, stating, “We are very excited to have Julie join the team. Her commitment to local sourcing, organic farming, and clean, ingredient-focused cooking truly aligns with Presqu’ile’s philosophy, and will make for a very great partnership showcasing our wines in their best light.”
Simon is enthusiastic about joining Presqu’ile, remarking, “I am thrilled to be joining such a strong and dedicated team, where I can be a part of propelling the Presqu’ile hospitality experience forward. And the addition of a permaculture garden not only shows our commitment to great food, it also nurtures the ‘sense of place’, mirroring our winemaking philosophy.”
ABOUT CHEF JULIE SIMON
Julie Simon is a San Luis Obispo based chef and farmer. Ten years ago, Simon was enrolled in university in her native France, ready to follow that path to a law career. Her restlessness and uncanny ability in the kitchen compelled her to move to Paso Robles where her aunt and uncle farmed an olive grove and pressed olive oil. Soon after, Simon landed kitchen jobs in some of the Central Coast’s finest restaurants and eventually became executive chef at the renowned Thomas Hill Organics Bistro when she was 23 years old. Julie served as opening chef at Foremost restaurant in San Luis Obispo. Her history in farming and pop-up dinners bring a worthy contribution to Presqu’ile’s vast array of services, further enriching the most sought after wine destination in the area.