Chef Drew has cooked in and helmed at Michelin-Starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House, Masa and barMasa), to Spain (under Chef Pedro Subijana at Akelare). Chef Drew opened, and served as Executive Chef for, Las Vegas restaurants barMasa and Shaboo, and worked under José Andrés at Jaleo, in Washington, D.C. Drew spent his formative years in both upstate New York and Alabama, gathering inspiration for his culinary endeavors. His stays in Spain also included learning the art of charcuterie under the tutelage of the family-run company, Fermin.
Will is the owner and co-winemaker at LUMEN, a small-production winery in Santa Maria, where he works alongside winemaking legend Lane Tanner. Will's winemaking career began in Margaret River, Australia in 1989, working as a cellar rat at Leeuwin Estate and surfing as much as humanly possible. He left the wine business for a stint in the 90's and 00's and worked as a freelance journalist and photographer, also founding the ocean conservation organization Save The Waves Coalition, before returning to his father's company, The Henry Wine Group, in 2009. He left Henry Wine Group in 2012 to produce LUMEN's first vintage with Tanner.
Kali is the founder and co-owner of three wine bars and two restaurants in North Lake Tahoe: Uncorked, Petra, and Soupa. Raised in the Boston area, she followed the snow to Tahoe in the early 2000's, where she founded her businesses and ran them in between powder days. In 2016 she decided to relocate to her new husband's home town, where she and Will combined their talents to open Pico.
Jay was first introduced to the hospitality industry at a boisterous burger joint in San Jose, CA. A move to New York City sent him on a ride through a gigantic chain restaurant in Times Square, executive catering in the financial district, the American Girl Café, and a couple of seriously stylish and lively neighborhood restaurants in Chelsea. His NY service career culminated in work at The Modern (the Michelin-rated restaurant at MoMA created by famed restaurateur Danny Meyer), where he learned and practiced a comprehensive philosophy of hospitality that guides him to this day. Mattei’s Tavern and SY Kitchen provided his reintroduction to Central Coast cuisine. Alongside his career in restaurants, Jay has performed in professional modern dance and historical social dance companies.
Winslow was born in January of 2016, just one month before her parents opened Pico. Within three short months, she worked her way to the top, and now runs the entire restaurant. She can often be seen working the floor, but prefers to spend much of her time in the back yard making mud pies.