Julie Simon has joined Presqu’ile Winery as its new executive chef. Ms. Simon will be creating tasting room wine and food pairings, as well as developing special event menus and wine dinners.
Located in the hills of Santa Maria, Presqu’ile is a small, family-owned winery devoted to created cool-climate wines in California. In 2018, Presqu’ile Winery was voted one of the 10 best tasting rooms in USA Today’s Reader’s Choice Awards.
Ms. Simon recently headlined one of the winery’s sell-out Guest Chef Dinners, where she was invited to come aboard the Presqu’ile’s team. In her new role, Ms. Simon hopes to rework the food and wine pairings to reflect her style, as well as design an organic garden on the property.
Just 10 years ago, Ms. Simon was enrolled in university in her native France, on a path toward law. Deciding to make a change, she moved to Paso Robles where her aunt and uncle grew olive trees and pressed olive oil. Soon after, she landed kitchen jobs in restaurants across the Central Coast, and eventually became executive chef at the renowned Thomas Hill Organics Bistro at 23 years old.
“We are very excited to have Julie join the team,” Tim Wanner, director of Hospitality and Sales at Presqu’ile, said in a press release. “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.”
Ms. Simon stated, “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.”For more information go to www.presquilewine.com.