Debbie Thomas

OWNER

Owner, Debbie Thomas came to the Central Coast midway through a fast-paced career with companies like Adidas and Foot Locker to pursue a slower way of life...or so she thought. “I really thought I was moving here to retire," says Thomas. One ten-acre organic farm and two restaurants later, its a bit hard to say that she's slowed down one iota.  

Owner, Debbie Thomas came to the Central Coast midway through a fast-paced career with companies like Adidas and Foot Locker to pursue a slower way of life...or so she thought. “I really thought I was moving here to retire," says Thomas. One ten-acre organic farm and two restaurants later, its a bit hard to say that she's slowed down one iota.  

Kurt Metzger

EXECUTIVE CHEF

Since age 28, Kurt Metzger has made a big impact on the Los Angeles and San Diego fine dining scenes. He continued to receive national recognition for his successful catering and farm-to-table restaurant, Kitchen 4140. Metzger describes his style of cooking as "ingredient inspired and ingredient driven." We welcome Kurt to Thomas Hill Organics.

Since age 28, Kurt Metzger has made a big impact on the Los Angeles and San Diego fine dining scenes. He continued to receive national recognition for his successful catering and farm-to-table restaurant, Kitchen 4140. Metzger describes his style of cooking as "ingredient inspired and ingredient driven." We welcome Kurt to Thomas Hill Organics.

Elijah Blackburn

CHEF » SAN LUIS OBISPO

Born in San Luis Obispo, raised in Sonoma County, Elijah Blackburn earned a Culinary Arts Certificate of Achievement at Santa Rosa Junior College, where he also learned the importance of knowing where our food comes from. An extensive world traveler, Elijah has adapted an eclectic array of cultures into his cooking style. When not exploring the local farmers' markets for inspiration, he enjoys life in the great outdoors—especially mountain biking and backpacking. 

Born in San Luis Obispo, raised in Sonoma County, Elijah Blackburn earned a Culinary Arts Certificate of Achievement at Santa Rosa Junior College, where he also learned the importance of knowing where our food comes from. An extensive world traveler, Elijah has adapted an eclectic array of cultures into his cooking style. When not exploring the local farmers' markets for inspiration, he enjoys life in the great outdoors—especially mountain biking and backpacking. 

 

Event Manager

Jillian Adams

 

Jillian was destined to follow a path into the hospitality business after growing up helping in her family's restaurant. Leaving the east coast, she moved the Bay Area and built a diverse network to grow her event management career. After five years as the Event Director at Mission Bowling Club in San Francisco, she moved to the Central Coast to work in a community where professionals work & live together to raise the standard of excellence.

Jillian was destined to follow a path into the hospitality business after growing up helping in her family's restaurant. Leaving the east coast, she moved the Bay Area and built a diverse network to grow her event management career. After five years as the Event Director at Mission Bowling Club in San Francisco, she moved to the Central Coast to work in a community where professionals work & live together to raise the standard of excellence.

 
 

 
 

Featured Farmers & Purveyors

 

LOO LOO FARMS

Loo Loo Farms is a 2.5 acre, family-run microfarm in Paso Robles. We have a flock of ducks and chickens for egg production. We grow unique, hard-to-find heirloom produce. In addition to our orchard and farm production we have a small apiary on site. Because we keep our own bees we do not use any chemicals on the farm. We are firm believers in biodiversity and farming with nature. 

OLEA FARMS

Local owner, farmer and olive oil maker, Clotilde, has been providing Thomas Hill Organics with only the very best olive oil in the region. 

EXOTIC FARMS

Debbie Thomas, owner of Thomas Hill Organics, makes her way to the Templeton farmers' market to buy local produce from local grower and food purveyor, Maria Gave.

WINDROSE FARM

Windrose Farm is a small family farm located east of Paso Robles. Owners Bill and Barbara Spencer have been farming organic and are currently transitioning to biodynamic! The farm has been “clean” for twenty years since its purchase in 1990. In addition to tomatoes and potatoes, Windrose grows onions, garlic, green and dry beans, peppers, eggplant, winter squash, carrots, turnips, beets, cucumbers, melons and many varieties of greens. They also have the apples and stone fruit. 

BAUTISTA FARMS

Apalonia and Manuel have farmed in Huasna Valley for 25 years. Their crops include cut flowers, vegetables, berries and strawberry and raspberry jam. They live on the farm with their family.

beewench-farm

BEEWENCH FARM

BeeWench Farm is located in Shandon. They raise pastured chicken, pastured pork, dairy goats, and hens for eggs. They sell meat and eggs at local farmers' markets, on the farm, and via the Community Supported Agriculture model. Their pastured chicken is also featured on the menu at local restaurants specializing in fresh, organically grown food.

PEPPER CREEK FAMILY FARMS

Pepper Creek Family Farms grows a couple hundred varieties of pesticide-free produce on their 15-acre Huasna Valley property. Pepper Creek operations include a hydroponic greenhouse that allows the Boyd family to grow several types of leafy greens year-round, including butter lettuce. Essentially, nutrients are delivered to the growing crops via water, not soil. All the water is recycled, with the only loss coming from the plant’s transpiration through their leaves, explained Eric Boyd, who works the family farming business with his mother Diane Boyd, brother Morgan Boyd and sister Jessica Newell. 

ROCKING CHAIR FARM

Jack Martin has lived on the family farm in the Central Valley for 75 years. The farm produces stone fruit, citrus, grapes and apples. In addition to selling at farmers market Jack runs his own packing and shipping operation.