Owner/Chef Lisa was drawn to the history of Paso Robles growing up in CA and often traveling to the region for family holidays. Walking thru THO you feel the rich history of Paso Robles and our amazing grape growing region. You feel like you could be anywhere in the world. "That's what spoke to me and drew me in, the charm and history”.
Owner/Chef Mike started working at THO and found a home, place that encompasses everything we value. He mentored under top chefs of the Bay Area, holds a culinary degree, wine education, and ran a successful high end catering and events company. Coming up through the businesses and learning the ins and outs of the industry Mike is excited to share his passion for great food and wine with others.
Our culinary careers began in San Francisco at the California Culinary Academy. We worked in some of the top San Francisco and East Bay restaurants. Shortly after getting married at a resort in Baja, Mexico we were offered the opportunity to move there and run the Hospitality program. It was an awesome experience to be able to cook with the fish caught within hours, meet people from all over the world, and we even created a wine program focused on Baja and South American wines. We moved back to the Bay Area to start our family and created and operated a catering and event company. Twelve years later we moved to the central coast for its beauty and nature. THO aligns not only with our beliefs and values but our vision for the future of food and we couldn’t be more excited.
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.
Gracious Greens
Gracious Greens is a family run urban organic farm providing fresh produce to the Central Coast.
Mighty Cap Mushrooms
Seed and a Bucket Farms
Back Porch Bakery
The Back Porch Bakery currently provides breads and pastries to over 70 local restaurants, cafes, hotels, and markets on the California Central Coast. The bakery team has grown to around 20 members including bakers, drivers, baristas, and office administrators. The bakery has grown up but the spirit of community building and of feeding our neighbors has remained the same.
In 2016, the Back Porch Bakery moved a part of its wholesale operation into the Carlton Hotel in Atascadero. The Carlton asked if we might be interested in running the hotel cafe and without hesitation we said we'd love to give it a shot. The cafe has given us the chance we were looking for to get back in direct contact with all those local friends and neighbors who helped build the bakery back when it was still run off of Dan and Caroline's back porch years before. Not to mention the ton of guests who have come from all over the country and all over the world to have a bite at our place while taking in the magic of the California Central Coast.
Leo Leo Gelato
Leo Leo Gelato’s artisan offerings honor the northern Italian traditions, and are handcrafted in small batches using only premium natural ingredients and flavors. Owner and master gelatier, Niccoló Lekai, employs local farmer’s best produce, gorgeous nut purées, and mascarpone from Italy, and California caramel and honey that boost the gelato’s uniquely velvety texture and intense flavor. No artificial stabilizers, preservatives, flavors, or colors are added. Pure cane sugars and naturally processed vanilla purée, seasonally fresh fruit, and hormone free milk premium ingredients continue the artistry of the 500 year old Italian tradition for you to savor.
Etto Pasta
Pasta is simple and unpretentious. Yet it is also complex, nutritious, and distinct. It is amazing how something so simple can be incredibly diverse, endlessly creative, and good for you.
Pasta is a daily food of Italy. However, its appearance across the country is far from monotonous. The great variety of pasta shapes accentuate Italy’s regional differences and draw attention to the distinctions that define local identities. Each dish can tell a story of a place, its history, its people, and a way of life. (Not to mention that Italy ranks as the healthiest nation in the world*.) Italians eat pasta by the etto (100 grams or about ¼ pound). An etto represents a sensible portion of pasta for one person, as either a primi or as part of a balanced meal.
Etto is family-owned, sources quality local ingredients, and values our customers and community.
Magnolia Farms
You probably haven’t ever stopped to think about it, but the lettuce that we all use so often can be produced in an easier and much more environmentally-friendly manner, as well as being even tastier. Lettuce produced by Magnolia Produce is lettuce with the root ball still attached: a 100% natural product, fresh from the grower.
La Migliore Bakery
La Migliore supplies breads to restaurants and coffeehouses throughout San Luis Obispo County. We bake and deliver six days a week, and we pride ourselves on a good quality product. Everything is hand-crafted, with no additives or preservatives.