Born in Jackson, Michigan, and raised in Sarasota, Florida, renowned East Coast chef Michael Freeman is a year deep in helping to reimagine a trio of dining venues here in the West.
Historic meets haute
Saunter into Paso Robles Inn’s Cattlemen’s Bar, located at 1103 Spring St. in downtown Paso. Hours are 4 to 10 p.m. Sunday through Thursday and 4 to 11 p.m. Friday and Saturday. Visit pasoroblesinn.com for more information and to track progress on future restaurants The Pass by Charlie Palmer and Salina Rooftop at The Piccolo, the Inn’s sister property at 600 12th St.
In partnership with chef Charlie Palmer, of Healdsburg, and benefiting from a $13 million investment from Denver-based hotel management company Peregrine Hospitality, Paso Robles Inn is aiming to become a culinary hot spot in San Luis Obispo County’s wine capital.
The hotel unveiled Cattlemen’s Bar in February and is eyeing a summer completion date for Salina Rooftop, crowning its sister property The Piccolo, followed by the anticipated fall debut of The Pass by Charlie Palmer.
“Chef Michael is a highly talented culinarian with a deep commitment to delivering exceptional cuisine for our guests, customers, and the local community,” said Pismo Beach’s David Morneau, area general manager for Peregrine’s SLO County hotels. “I greatly admire his dedication to excellence and positioning our new restaurants at the center of the Paso Robles culinary scene.
“The launch of Cattlemen’s, Salina, and The Pass represents the next critical step in establishing Paso Robles Inn as a true centerpiece of the city. Equally important is our partnership with chef Charlie Palmer, which will play a pivotal role in restoring the inn to its storied grandeur while elevating the overall food and beverage experience in Paso Robles. We already have world-class wines. Now we are building a world-class lodging and dining destination to match.”
Freeman traversed the country and became the inn’s culinary director in April 2025 after Palmer, his longtime associate and mentor, dangled the opportunity, and now calls Paso home.
“There is still a lot of the area I have yet to explore, but it is beautiful here, people are so friendly, and it has been a welcome change of pace,” he said.
A graduate of Le Cordon Bleu College of Culinary Arts in Orlando with more than 20 years of industry experience, Freeman most recently held leadership roles at Washington, D.C.’s Charlie Palmer Steak and boutique hotels The Morrow, Line D.C., and Eaton D.C., “where my work at American Son helped retain a Michelin Bib Gourmand distinction,” he said.
Freeman first met Palmer as a young line cook at his Michelin-starred Aureole restaurant in New York City before landing the position of executive chef at his Washington, D.C., steakhouse.
“When Charlie brought up the opportunity to move to Paso and build something here, it seemed like an opportunity I couldn’t pass up,” Freeman continued. “Charlie and the Charlie Palmer Collective [comprising nine restaurants nationwide] are the driving force of the exciting changes here at the Paso Robles Inn. The operations team and I here work in tandem with Charlie Palmer Collective to curate the food and beverage experiences at the Paso Robles Inn.”
Cattlemen’s menu is heavy on burgers and steaks, but vegetarians will appreciate salad options and a wild mushroom and fontina cheese melt.
Bar bites range from savory pulled pork croquettes, tri-tip skewers, chili and chicken drumsticks to shrimp ceviche and oysters.
Save room for decadent chocolate peanut butter pie or crisp apple hand pie.
Freeman describes his culinary style as “progressive rustic American.”
“My inspiration has always come from meals I had as a child, spending time in the kitchen with family and what seasonal ingredients are freshest,” he continued. “Beautiful ingredients are an inspiration by themselves and, fortunately, we are surrounded by an abundance of them here on the Central Coast. I find the best meals are ones that feel nostalgic but new at the same time.”
Freeman sources ingredients from an evolving roster of local farmers, fishers, and ranchers, with a hearty dose of seasonal and themed specials.
On Mondays, take advantage of Burger Night, featuring The Stockman, a house-ground, dry-aged beef burger, along with a beer for $24.
On the second Tuesday of each month, Cattlemen’s offers Paso Night, with live music and a $29 prime-rib special.
The bar also dedicates monthly menu items to Women of the West, spotlighting women making waves in the Central Coast’s agriculture, ranching, and winemaking communities and donating a percentage of proceeds to the honoree’s charity of choice.
Eclipsing the dinner menu in size is a beverage lineup that offers primarily local wines, draft and bottled beer, nonalcoholic options, and cocktails to suit every whim.
Intriguing options range from the Yellow-Bellied (lemon) Drop to a bourbon-espresso, Last Call on the Range.
Later this year the inn will debut Salina Rooftop, formerly Tetto Rooftop Bar, followed by The Pass, a modern tavern replacing The Steakhouse. The team also plans to deliver elevated banquet services for events ranging from small weddings to large corporate retreats.
All dining venues will undergo extensive renovation, but with a careful eye to preserving the ranching character and history of the inn—originally erected in 1889, rebuilt in 1942 after a fire spared only its grand ballroom building, and once called El Paso De Robles Hotel.
“The focus here at Paso Robles Inn is to really progress the hospitality and dining experience of Paso as a whole by anchoring it in the culture, community, history, and agricultural bounty that is Paso,” Freeman said. Δ
Flavor writer Cherish Whyte capped her meal with Cattlemen’s crazy-delicious chocolate peanut butter pie. She’ll be recovering from a food coma at cwhyte@newtimesslo.com.
This article appears in April 30 – May 7, 2026.