Chef Series: Madonna Inn
Meet Chef Rob Osborne
Rob Osborne, Madonna Inn’s first Director of Food and Beverage, is a self-taught chef, whose experience includes Sous Chef and Executive Chef positions for celebrity Chefs such as Wolfgang Puck and Levi Mezick. He has also worked with Food Network Celebrity Chefs Tyler Florence, Guy Fieri and Ann Burrell. Osborne’s culinary influence is derived from the Peninsula around the San Francisco Bay Area and the Central Coast, with stints in Monterey and Pebble Beach areas.
“My proudest moment was being elected the Equipment Manager 3 times in a row for 110 celebrity Chefs at the illustrious Pebble Beach Food & Wine event as well as the inaugural Los Angeles Food & Wine.” – Rob Osborne, Madonna Inn Food and Beverage Director
What do you love about being a chef in San Luis Obispo?
The availibity of all the fresh, organic ingredients. Anything you want is fairly easy to get.
What makes the Alex Madonna’s Gold Rush Steak House unique?
The Steak House is unique because of its tradition and the pride in quality ingredients.
What makes the Copper Café unique?
The Café has a unique atmosphere; it has a warm and inviting feeling. You can see into the bakery and see the cooks preparing the food.
What is your most popular dish among restaurant patrons?
The French Filet is very popular in the Steak House and the Belgian waffle with strawberries and whipped cream is a seasonal favorite in the Café.
When you are not cooking up a storm in the kitchen, where can we find you in San Luis Obispo?
Right now, I really like Luna Red.
White truffle oil
Shredded parmesan cheese
- Steam potatoes, press flat, freeze prior to cooking (this makes them crunchier when cooked).
- Cook in 350 degree oven until just golden brown.
- Toss with remaining ingredients.
Madonna Inn’s Social Media
Facebook: Madonna Inn
We hope you come out and indulge in San Luis Obispo County Restaurant Month, happening this January. Discover participating restaurants and wineries in San Luis Obispo!