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In Th e Ki tch e n Brandon, Wisconsin, Chef Gregg Wangard developed an appreciation for farm-fresh ingredients and bountiful cuisine at an early age. Wangard realized his passion for food while working with his grandmother in the kitchen at family holidays. From the age of seven, Wangard helped his grandmother prepare feasts using the freshest vegetables and eggs. Wangard has over 20 years of experience in the culinary and hospitality industry. He began to cook professionally at the age of 15, and from there he mastered his cooking techniques as a chef for various resorts including The American Club, Whistling Straights, Blackwolf Run, Cucina, Caneel Bay, Loews Santa Monica Beach Hotel, Cliff’s Resort, and Sycamore Mineral Springs Resort where he developed relationships with many vendors on the Central Coast. He now takes pride in being the Director of Food Service for the Paso Robles Joint Unified School District. “I think the most frequently asked question is, ‘Why the change from a Chef running multiple resorts and restaurants to running a school district?,’” said Chef Wangard. “We live in one of the best areas in the United States to access fresh grown fruits and vegetables and there should be emphasis to have our children eat what’s grown here.” Chef Wangard wants to do his part as the Director of Food Service and help the school district be the best it can be in the area by promoting whole foods and displaying a scratch cooking method. He enjoys educating the district on seasonal foods that are grown here on the

Central Coast, while educating children in product identification. Larder beef broth ramen bowl made of Etto noodles and a variety of Talley Farms vegetables

Shaun Behrens Blue Heron of Baywood Inspired by his grandmother’s influence, Shaun has been cooking since he was 14. As a 2001 alumnus of California Culinary Academy in San Francisco, Shaun chose to enhance his culinary skills because of the city’s diversity and culture. After graduating at the top of his class and honing his skills at several restaurants from San Luis Obispo to Santa Ynez, Shaun headed for Portland, Oregon. There he found the turning point of his career while he worked at Higgins Restaurant. This is where he learned the philosophy of sustainability, preservation, and scratch cookery. California eventually called him back as he became Executive Chef of Robin’s Restaurant in Cambria. In 2010, Shaun helped to conceptualize and launch Luna Red, where his seasonal menus offered an international array of flavors that celebrated the bounty of the Central Coast.

path of finding his true culinary passion in order to create the perfect experience: grassroots cooking. As the current Executive Chef of Blue Heron in Los Osos, Shaun has found a place to apply his many years of experience and sustainability to a true farm-to-table dinner house. Blue Heron was created in the image of Baywood Park, California. Owner, local resident and visionary, Bill Lee, has created a space that is refined and elegant while being welcoming and true to the landscape. The subtle beauty of the surrounding waters, the warmth of the fire lit outdoor lounge, the energy of their elegant dining room and heated patio will inspire you to relax and enjoy the best of Baywood Park. The menu is an ever evolving reflection of their farm and the surrounding waters. Smokey beef lard, quick pickled apple and artichoke, Napa cabbage leaf, kale, and Meyer lemon nuoc cham.

Taste Buds is an innovative foodie show featuring some of the Central Coast most prized chefs, food writers and restaurants. Hosted by Teri Bayus, an expert food and film writer, this show can be seen locally on Charter Channel 10 and on YouTube.

In 2017, Shaun continued on his

LIVING Lavishly


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Living Lavishly  

Living Lavishly Vol. 9 showcases the local resources, talent and expertise we have here in the Central Coast of California.

Living Lavishly  

Living Lavishly Vol. 9 showcases the local resources, talent and expertise we have here in the Central Coast of California.