From serious Southern California roots comes Executive Chef Michael Goodloe and his original seasonal creations brought tableside to Blonde Restaurant and Bar and The Rooftop.
His love affair with food flourished from the very beginning with a melting pot of ethnic cuisine at his fingertips. Coming from a large Latino family, food always played a central role in get-togethers, and Goodloe got his start as a child working alongside his grandmother perfecting traditional Latin foods.
A chance at cooking outside the home as a teen confirmed for Goodloe that his love of food could become a career. Following an education at Le Cordon Bleu Culinary School in Pasadena, he turned his apprenticeship into a fulltime position at the Balboa Bay Club in Newport Beach. Goodloe later went on to help open Pelican Grill and Andrea Ristorante at The Resort at Pelican Hill.
Following roles at Big Canyon Country Club and The Winery Restaurant, Goodloe sought a new challenge. As Executive Chef and General Manager of Clint Eastwood’s longtime restaurant Hog’s Breath Inn in Carmel, he brought the food and wine program to new heights.
After over a decade of working in Newport Beach, Monterey Wine Country, and Sonoma Wine Country, Goodloe found his way to Inn at the Pier Pismo Beach. Inspiration for his menu stems from all-time career highlights, original takes on industry trends, and enduring family recipes from the heart. Sourcing local ingredients to maintain the freshest quality and taste is integral to each dish. Goodloe is honored to create a one-of-a-kind experience to delight each palate in Pismo Beach.
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