Meet Chef John Pilling

How did you get started in the restaurant industry/becoming a chef? 

I initially started in a private club serving tables for 6 years, then went to bartending school and wine stewarding school. I got tired of working front of house so I decided to go to culinary school. The chef at the culinary school I was at was opening a new restaurant and asked me to join him in 2009. So I opened up Steak and Grape as a line cook, then became sous chef for 6 months. I then took over the executive chef role. We won best restaurant in 2013 & 2014. I ended up leaving in 2015 to open a new restaurant. Then I decided to move to the beach and opened up Thomas Hill Restaurant in 2016 here in SLO. Before Luna Red, I was at Adelina’s Bistro near monarch dunes, executive sous chef there for 5 years (free golf).

What’re you most excited for this lunch menu change?
I’m excited about bringing new items to our regulars, but same luna flavors you know and love.

What’s your favorite dish on the menu? 
The new white cheddar thai chili burger and sweet n’ spicy chicken sandwich that we’re adding. Also we’re getting the paellas all in a solo portion size.

Favorite drink?
An early morning black coffee.

Favorite activity outside of work? 
Top golf

What do you enjoy most about working here?
Our guests are happier because of our favorable climate and can enjoy it more on our patio.

What’s your biggest accomplishment?
My biggest accomplishment is watching a young group of individuals come in and evolve to a mature working team.