The Restaurant at Edna is a fine dining destination tucked within San Luis Obispo’s Edna. Offering produce-driven cuisine, the menu highlights the agricultural abundance of California’s Central Coast through refined, creative dishes.
Set among San Luis Obispo’s scenic vineyards, its food and wine program pays homage to the region’s farm-to-table legacy. The beverage program centers on Central Coast wines while thoughtfully introducing selections from other regions.
Jeremy Fox
Partner + Culinary DirectorJeremy Fox is one of the most influential and revered chefs of his generation, celebrated for his ingredient-driven, zero-waste approach to cooking and his singular ability to make honest food feel extraordinary.
A seven-time James Beard Award nominee, he launched his first solo venture, Ubuntu, in Napa Valley in 2007, which earned a Michelin star and landed on the New York Times’ list of the country’s best restaurants. The following year, Food & Wine named him a Best New Chef in 2008. Stepping away from the kitchen in 2010, Fox spent time confronting long-standing struggles with anxiety and addiction — a period he has spoken about openly and with characteristic candor, becoming a vocal advocate for mental health awareness in the culinary industry. He returned to cooking in 2013 and has since gone on to create some of the most celebrated culinary institutions on the West Coast, including the beloved Birdie G’s and Michelin-starred Rustic Canyon, both in Santa Monica.
Known for his innovative and creative use of fresh produce, Fox is an expert on crafting seasonal California cuisine through thoughtful sourcing of regional ingredients. His first cookbook, On Vegetables (Phaidon, 2017), became a global bestseller and a James Beard Award finalist, crystallizing his “seed-to-stalk” philosophy across 150 recipes for the home cook. Chef David Chang called him “one of the greatest chefs America’s ever produced.” In 2024, Food & Wine declared On Vegetables one of the 35 best cookbooks of all time. His newest cookbook, On Meat (Phaidon, 2025), brings the same zero-waste rigor, precision, and soulful creativity that Fox has applied to vegetables to nose-to-tail meat cookery. Fox brings these guiding principles of sustainability, seasonality, and creating spirited cuisine in his role as Culinary Director and Partner at Edna.
Matthew Schaler
Executive ChefFormerly Executive Chef of Birdie G’s in Santa Monica, Matthew Schaler brings decades of experience and a lifelong passion for food to his role as Executive Chef of the Restaurant at Edna. Surrounded by the restaurant world- his parents were owners and operators- Schaler’s calling for cooking was realized early. Although he enrolled at the University of Florida to pursue a degree in Economics, he spent summers working in kitchens, including time at the acclaimed Cúrate in Asheville under chef Katie Button. After graduating, he returned to Asheville full-time and landed a role at Rhubarb under Chef John Fleer. That experience left a lasting mark on him as both a cook and a leader, which he carried to Los Angeles, where Schaler continued to climb the ranks in restaurants. Working first as a line cook at the beloved Fishing With Dynamite, then as sous chef under Miles Thompson at Michael's Santa Monica, he joined the opening team at Birdie G’s under Jeremy Fox in 2019, rising there to Chef de Cuisine in 2020 and Executive Chef in 2022.
Named Los Angeles Rising Star Chef by StarChefs in 2024 for not only the quality of his food but the thoughtfulness of his leadership, Schaler’s career has been, in large part, defined by his work to build a kitchen culture that reflects his values as much as his cooking does. At Birdie G’s, he established a four-day work week and invested in the individual growth of members of his team–a rare and deliberate approach in an industry not known for such consideration. At Birdie G’s, he not only defined its culture, but also helped to forge its iconic menu–wood-grilled meats, handmade pierogi, seasonal vegetable dishes, and house-fermented everything. His work is rooted equally in tradition and invention, and is guided by the belief in doing it all “without pretense and with honesty." He brings both that tenacity and groundedness to the Restaurant at Edna.
See you at Edna