Chefs
The Artists Behind the Food
Ian Holland, Sous Chef
Ian Holland, Chef de Cuisine at Novo, is a Central Coast native, originally from Atascadero. He got his start working at local restaurants, including Big Sky Café and Firestone Grill.
Chef Holland believes that food unites—regardless of people’s beliefs—food brings people together. He especially enjoys preparing Latin cuisine, and he has infused Latin influences into many of Novo’s dishes.
Jerrod Perry, Pastry Chef
Novo’s Pastry Chef, Jerrod Perry, received his training from the Western Culinary Institute in Oregon. After graduation, he moved to Hawaii and worked closely with farmers and a restaurant in a farm-to-table sustainable dining model.
Chef Perry has spent time traveling in Europe, learning techniques, and has worked at a variety of restaurants perfecting his baking skills. He specializes in artisan breads and pastry delights such as éclairs, brioche, and croissants.
Mike Duffy, Kitchen Manager
Mike Duffy has been working at Novo since 2005. He learned the restaurant trade over 16 years ago, and he keeps operations at Novo running smoothly by managing food costing, recipes, ordering, inventory, and scheduling.
Originally from Sonora, CA, in the Sierra Foothills, Mike’s food philosophy is to keep food simple and approachable. He loves the availability of fresh produce and seafood on the Central Coast, and he tries to incorporate local ingredients whenever possible on Novo’s menu.
