Located in historic downtown Larkspur California, Picco offers a full bar, private dining rooms and cozy booths in a brick and redwood setting.
San Francisco-based chef Bruce Hill’s goals are simple: cook with the best seasonal ingredients, employ and teach great technique, and design dishes that best suit the unique atmosphere of his restaurants. Working under Jeremiah Tower at Stars in 1984, the self-taught Hill began to implement the tenets that have since earned him a spot on the roster of the Bay Area’s most groundbreaking chefs: use the best local ingredients at the right time of year.
After opening Aqua in 1990 and bringing Oritalia to fame in 1993, Hill transformed the Waterfront Restaurant in 1997, receiving a Rising Star Chef award by Wine Spectator Magazine.
In 2002, Hill revived Bix Restaurant as a partner and executive chef. Under Hill’s direction, Bix garnered it’s first 3-star review from the San Francisco Chronicle. Chef Hill opened Picco and Pizzeria Picco in 2005, quickly becoming a Marin County top dining spot. Zero Zero, is Chef Hill’s most recent opening (2010), serving Cailfornia/Italian cuisine in the tech-savvy SOMA district of San Francisco.
Jared Rogers, a San Francisco based chef started cooking when he was 15 years old in kitchens in southern Virginia and San Francisco. Chef Jared started his cooking career at Chateau Morrisette located in the south end of Virginia, he studied under chef Richard Perry where he learned the bold flavors and simplicity of low country cooking with the finest Virginia bounty.
The next stop was on to the original Pine Tavern Restaurant located in Floyd Virginia where he worked under New York export chef Micheal Gucciardo and learned simple rustic Italian food. After a little taste of the great cooking of his mentors he was ready to pursue the next challenge California Culinary Academy located in the food mecca San Francisco. There, he learned the classical foundations of cooking. While attending the culinary academy he met his mentor Chef Bruce Hill who at the time, was the Executive chef at Bix.
Jared worked his way up the ranks and learned how to run an organized kitchen in a small space. After three years at Bix he was ready for a move and the timing was perfect for Bruce Hill's new rustic California restaurant Picco.
He started off as a sous-chef and worked under Bruce hill's new chef de cuisine Chris Whaley. After four years Jared was promoted to Chef of Picco restaurant upon the opening of his mentors opening of Zero Zero restaurant in San Francisco, California.
Ryan Heis, born and raised in Cincinnati Ohio, got his start in the restaurant industry working as a bartender at the age of 21. He moved to Chicago, Illinois and continued working at one of Chicago’s finest steakhouses.
Unsettled, Ryan decided to venture out to the Big Island of Hawaii where he worked at the Fairmont Hotel on the Kohala Coast. It was while working in Hawaii that Ryan decided to further his knowledge of the restaurant industry and moved to San Francisco to enroll at the California Culinary Academy. Upon completion of his degree, Ryan has had the opportunity to manage at Bay Area Restaurants such as: Chaya Brasserie, Ducca Restaurant and Five Restaurant. In February, 2010 Ryan began working at Picco as the Assistant General Manager. After a year and a half, Ryan was promoted to General Manager. Ryan brings his broad knowledge and passion for the hospitality industry to the team at Picco.