Apple Farm Restaurant and Bakery
Farm Fresh Cuisine with Classic Charm
If you enjoy the simple pleasures of a farmer's market, you will savor traditional favorites like turkey pot pie or biscuits and gravy. Or treat yourself to one of our specialty entrees including fresh local meats and seafood, followed by our signature dessert, the Hot Apple Dumpling -- all in the same atmosphere of wine country charm as our Inn. Our menus are changed seasonally and reflect the freshest local ingredients. Come taste what is new in San Luis Obispo dining at the Apple Farm Restaurant.
Meet the Chef:
Chef Steven Smeets discovered he wanted to become a chef at a young age while on Boy Scouts’ camping trips. He learned how to cook peach cobbler over an open fire and had the opportunity to fish for fresh trout and then prepare it using wild mint. He graduated from Le Cordon Bleu College of Culinary Arts in San Francisco. His love for farm to table cuisine led him to the Central Coast and describes his style as how a farmer would cook if he were a chef.
With this philosophy in mind, he sources local produce, meats, and seafood from our bountiful farmers’ markets on the Central Coast. He welcomes you to enjoy his take on local cuisine at the Apple Farm Restaurant.
Explore our menu
Meet the Pastry Chef:
Willette (Willie) Vey
Executive Pastry Chef Willie Vey was born in San Luis Obispo, California where she started her love for cooking and baking as a child by first watching her mother create wonderful and tasty creations for every event in the family and friends lives. She started working for local restaurants when she turned 15 1/2 where she then was baking desserts for every restaurant she worked at from then on.
Willie came to the Apple Farm after closing her wholesale baking business of 10 years and Bakery in Morro Bay. She worked at many restaurants for the past 40+ years before and after, accumulating dessert and cake baking experience along the way. Be sure to follow Willie's blog for recipes and other sweet info!