Chef Cameron Ingle joins Pico

Pico restaurant at the Los Alamos General Store, 458 Bell Street in Los Alamos, has officially announced the arrival of executive chef Cameron Ingle, who has joined Pico co-owners, Will Henry and Kali Kopley, in the Santa Barbara County wine country hospitality venture which also features a tasting lounge for Henry’s Lumen Wines.

“Our group of hospitality brands and businesses focuses on all that’s local, all that’s fruitful and available to us in this section of the California Central Coast,” said Henry. “Chef is a natural fit for what we’re trying to create, which is not only an environment in which to enjoy what comes from our surrounding farms and vineyards, but also an education into what can be found here, what grows well, what thrives.”

Chef Cameron Ingle started to work in the restaurant industry at the age of 14, as a dishwasher in his hometown of Plymouth, Michigan, a western suburb of Metro Detroit. Chef Ingle has since studied under, and worked with celebrated chefs and restaurateurs in the nation, such as Chef Thomas Keller at his Bouchon Bistro, and at restaurants Bestia and Bavel in Downtown Los Angeles. Chef Ingle was most recently, part of Chef Dan Barber’s resident chef program at the industry-famous Blue Hill at Stone Barns in New York, a program which aimed to highlight BIPOC chef talent in the center’s kitchens.

Chef Ingle’s menu changes for Pico will be guided by his passion for hunting and foraging. He is crafting a farmer-driven menu which will regularly change, with most ingredients sourced from within a 60-mile radius of the restaurant.

Pico’s updated dinner menu is portioned into three sections, the first of which features seasonal, shareable plates like “MCR” (Motley Crew Ranch) chicken liver mousse with charred apple purée and pickled rhubarb, oysters served with a rotating mignonette, or burrata with a pickled blueberry salad.

The second menu section might include dishes such as grass-fed beef tartare with grilled sweet peppers and shaved red onion, a fresh fish crudo, or hand-cut linguini, leading to the heartier, third menu section with proteins like grass-fed Santa Carota steaks, duck breast complete with a duck reduction, or whole Branzino, all simply prepared with farm-fresh or foraged accompaniments.

Pico is open Wednesday through Sunday, 3-9 p.m. Call (805) 344-1122 or visit

Chef Cameron Ingle has joined Pico restaurant in the Los Alamos General store. Courtesy photos.

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