DEBBIE THOMAS

Debbie Thomas relocated to Paso Robles from Los Angeles in 2003, seeking a change of pace. Having held upper management positions with major brands such as Adidas, Rival, and Starter, Debbie transitioned into the restaurant industry, where her passion for fresh, local ingredients led her to open Thomas Hill Organics. The restaurant quickly became a cornerstone of Paso Robles' growing reputation as a culinary destination, known for its commitment to sourcing local organic produce, artisanal breads, and sustainably raised meats. After 14 successful years of owning and operating Thomas Hill Organics, Debbie sold the restaurant to pursue her passion for writing and travel. She now writes extensively for national publications, including The SOMM Journal and The Tasting Panel Magazine, focusing on food, wine, and the evolving culinary landscape. Her first book, Fork Me, offers a witty, behind-the-scenes look at the trials and triumphs of running a restaurant. In addition to writing, Debbie serves as a restaurant category expert, mentoring for SCORE, a non-profit organization dedicated to supporting small businesses. Her expertise, both as a restauranteur and as a mentor, continues to inspire the next generation of culinary entrepreneurs.