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. JUSTIN CASEY, EXECUTIVE CHEF OF THOMAS HILL ORGANICS — Chef Casey has always had a culinary passion. After graduating from The Cailfornia Culinary Academy, he trained under Chef Laurant Manrique at Michelin-starred Aqua. He then went on to gain experience at Bay Area standouts Thermidor and Lark Creek Blue, before joining us here. Justin brings a seasonal farm fresh approach with European influences to Thomas Hill Organics. SERENA HARKEY, OPERATIONS & BEVERAGE DIRECTOR — As an original team member at Thomas Hill Organics, Serena spent several years with us before heading off to earn her WSET Level 2 Certification in Wine and Spirits, followed by a successful stint with restauranteurs Ed Levine and Chef Roland Passot at their Santana Row restaurant, LB Steak. She brings a strong passion for excellent service, food and wine knowledge, and a constant drive for success. DESIREE CASEY, EVENTS MANAGER Desiree has a wide variety experience in restaurant service and management that she gained at places like San Francisco Peruvian stalwart Fresca and SoMa favorite, 54 Mint. She'll be using that knowledge and passion to lead in-house and off-site events as event manager at Thomas Hill Organics. STEVE SMEETS, CHEF DE CUISINE (PASO ROBLES) — Raised in Oregon, Chef Smeets found his appreciation for food at a young age.  He learned how to catch fresh fish, harvest wild berries and herbs, and cook peach cobbler in a cast iron pot over an open fire. He went on to earn a culinary scholarship that led him to study at the California Culinary Academy in San Francisco. Steve is a veteran of San Francisco institutions Sir Francis Drake Hotel, Spruce, Bix, Betelnut, and Nojo. ELIJAH BLACKBURN, CHEF DE CUISINE (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. 



Featured Farmers



Donnie Monroe, owner of Hush Harbor Artisan Bakery, has perfected the art of baking artisan goods the guests at THO have come to love and appreciate.


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


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 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. 


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. 



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.


Debbie Thomas, owner of Thomas Hill Organics, has worked closely with rancher and consultant, Jaime Harris, in bringing only local and organic meat to her customers. Watch as Jaime shows us around the farm and what goes into raising organic animals.


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.


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.



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.