Exploring the Influence of Family at SLO County Businesses
Photography by Jennifer Olson
Edna Valley Farming Co.
Throughout Kienun Kocan’s childhood, he saw firsthand how the care and contributions of locals sustained the culture of the community he loved. It started with his mother Pattea Torrance, a local entrepreneur who bought the townsite of Old Edna in 2000 and revived it back to its former charm. Kienun was drawn to the freedom and passion she mother radiated in doing her own thing and taking care of her community.
After school, Kienun hung out with his mom at work, surrounded by 15 acres of land and a farm field across the property. At the time, Kienun watched local farmer and rancher, Frank Mello, work in the fields sometimes accompanied by his three sons. Kienun loved watching the tractor from afar, and naturally, his curiosity grew — maybe someone would show him the ropes. The Mellos began to acquaint Kienun with their work and over the years, Frank’s son, Billy, became his mentor.
“He taught me everything I know. He’s like my grandpa in that way,” says Kienun.
Soon he had mastered the day-to-day work of farmer and rancher, from dry farming to growing sudangrass and wheat. Now at just 21 years old, he has his own business called Edna Valley Farming Co., operating between Edna Valley and Morro Bay with 30 black Angus cows and 300 acres of farmland.
“Everything I’m doing right now is because I love being a local. I want to know all the history, all the different landmarks and everyone who lives here,” Kienun shares while tilling the land.
He finds true joy in being able to help people. “They all have to go buy their hay and horsing supplies and I love that they can get it from me. I haul it there in my truck or trailer, and talk with them face-to-face. That’s what matters to me: building these relationships and making great memories.”
Clos Solène
Guillaume Fabre, co-owner and winemaker of Clos Solène, grew up following his father everywhere on their property in the Languedoc-Roussillon region of France. By closely observing the transformation of the grapes and the daily way of life of winemaking, the seeds were planted early on for Guillaume. By the age of seven, he was already taking branches and making his own rows of vines.
His passion for winemaking only continued to grow as he got older and further flourished when he met his wife Solène. Together, they knew they wanted to forge their own path, build a winery and own a vineyard, a dream they had always envisioned. Now their once dream sits on a 28-acre estate in the heart of Paso Robles’ Willow Creek.
When it comes to wine, Guillaume and Solène carry on a French style much like Guillaume’s father did, but in their own searching, they found a way to make something of their own — a perfect combination of French influence and the bounty of California. “We’re creating a style that is less heavy. There is more elegance to the wine.”
Every move Guillaume and Solène have made has been fueled by passion, hard work and absolute dedication — qualities that have been absorbed by their three young children, Clementine, Jean and Juliette, who are growing up on the winery.
“They don’t follow me as closely as I once followed my father, but even at a young age, they understand what we’re doing here, the attitude of hard work,” says Guillaume.
The demands of running a winery and growing grapes require incredible hard work and attentiveness, both not lost on the children. “At the end of the day, they see how much we love our work, and it has given them this independence to try to figure things out on their own and learn from each other. They are fearless.”
Ada’s Fish House
Food has always been at the forefront of Doug MacMillan’s life. In 1966, when Doug was just a kid, his mother Ada and his father Bill opened an Italian restaurant in California, the first of what would be eight restaurants owned in the family.
“As a family, we’d all go down to have breakfast on the restaurant patio then get to work,” Doug remembers. “My extended family and siblings worked in the restaurant, too. I’d be in the booth after school doing my homework or cleaning the floors and hanging out with the mailman. It was like our second home.”
The idea of a restaurant celebrates and embodies a staple of Italian heritage — the emotional passion that comes with gathering people around a table. Doug discovered this passion in himself early on working for his parents, and it stayed with him throughout adulthood. In 1988 the MacMillans opened Rosa’s Ristorante Italiano in Pismo Beach and Doug took over the kitchen.
“Our roots run deep at Rosa’s, ” he says. “There are people that have worked with us for over 33 years and have been an integral part of what our business is all about.”
Now those roots are flowing over to Doug’s new restaurant in Pismo Beach, Ada’s Fish House, but with a new element. “Ada’s we attribute to my dad’s Bostonian background, but it’s named after my mother. It’s the perfect mix of East Coast and West Coast influence,” he says, fine coastal cuisine offered in a casual atmosphere radiating warmth and a welcoming environment. “Ada’s has been such a fun venture because I did it with my wife Shannon. Every time I walk into Ada’s I get giddy.”
Doug shares that everyone, from the crew to his wife and children, has been involved in building this foundation and culture. “It’s more than the bottom line. You can’t buy a loving feeling and a good environment,” he says.
The idea of a restaurant celebrates and embodies a staple of Italian heritage — the emotional passion that comes with gathering people around a table. Doug discovered this passion in himself early on working for his parents, and it stayed with him throughout adulthood. In 1988 the MacMillans opened Rosa’s Ristorante Italiano in Pismo Beach and Doug took over the kitchen.
The idea of a restaurant celebrates and embodies a staple of Italian heritage — the emotional passion that comes with gathering people around a table. Doug discovered this passion in himself early on working for his parents, and it stayed with him throughout adulthood. In 1988 the MacMillans opened Rosa’s Ristorante Italiano in Pismo Beach and Doug took over the kitchen.
