Chef Kenny Seliger is no stranger to fine dining. After helping In Bloom earn a mention in the Michelin Guide, he’s now stepping into a whole new chapter as Executive Chef of Allegretto Vineyard Resort in Paso Robles. This property is as soulful and intentional as the cuisine he’s now creating. In this episode, Adam sits down with Kenny after a weekend on-site to talk about what it’s like running a kitchen inside a luxury resort, how his mindset has evolved, and why sometimes the perfect omelet matters just as much as a tasting menu.

They dig into the spiritual design of Allegretto, from the sacred geometry to the curated art and global relics collected by resort visionary Doug Ayers, and talk about what it means to create culinary experiences that match that kind of energy. From team culture shifts to food-and-wine synergy (especially now that Paso legend Don Burns of Turtle Rock is making the wines for Allegretto), this is a conversation that hits on food, philosophy, and all the in-between.

Special thanks to GM Rich Verruni, Linda Sanpei, Rory from the Allegretto tasting room, and of course Doug Ayers for their hospitality.

Learn more about Allegretto Vineyard Resort:

https://www.allegrettovineyardresort.com/

Follow on Instagram:

https://www.instagram.com/allegrettovr/?hl=en

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