Originally from San Diego, Kenneth Toledo was supposed to be an Engineer. Inspired by his family’s love for growing their own food, and his passion for cooking for his family under the tutelage of his mother, Toledo made the leap and attended a local Culinary Arts program instead. At 18, he spent the seasons between Cape Cod and Palm Beach. In 2014, at the invitation of Executive Chef Christopher Manning (Étoile), he accepted the Sous Chef position at Thomas Hill Organics, venerable initiator of the farm to table movement on the Central Coast. After nearly two decades in the industry from private clubs to esteemed steak houses to Swiss bakeries, Chef Toledo is excited to bring his experience, passion for local ingredients and flare to ACME’s Lucky Penny.