Pismo Beach Restaurant

Ocean Views Meet Coastal Cuisine

Gracing the third floor of the SeaVenture Beach Hotel is a restaurant that will delight your senses. The panoramic views from large picture windows and outdoor decks include breathtaking sunsets and the pristine Pacific Ocean.

And if the views weren’t enough, in walks Chef Steven Smeets and his contemporary coastal cuisine inspired by the surrounding local wine country. Delight in his seasonal menus that are carefully prepared based on locally farmed produce, premium meats, and the highest quality fresh fish and seafood. Complement your meal with carefully-selected local wines including Edna Valley’s cool crisp Chardonnays and classic Pinot Noirs and Paso Robles’ peppery Zinfandels and bold Cabernets. Every palate is sure to be delighted.

We are currently serving in our main dining room and our outdoor patios:

  • 4-9 pm Monday – Friday
  • 9 am -9 pm Saturday and Sunday

 To place a To-Go order or make a reservation call (805)773-3463

Make a Reservation

Chef Steven Smeets

Raised in Oregon, Chef Steve Smeets found his appreciation for food at a young age. By helping his mother prepare family meals and learning to catch and cook fish in the Boy Scouts he quickly saw food as a way of life.

This appreciation eventually led him to become involved in his high school’s National ProStart Invitational cooking competition where he earned a 1st place finish in California and 2nd Nationwide. Shortly after, he attended the California Culinary Academy in San Francisco and gained experience working at the Sir Francis Drake Hotel, AQUA, Spruce, Bix, Betelnut and Nojo.

After relocating from San Francisco to the Central Coast, Chef Smeets was inspired by the surrounding wine country, the farm land and all the region has to offer.

Bringing that inspiration and buoyant personality to SeaVenture, Chef Smeets describes the menu as Central Coastal Cuisine which focuses on sustainable local seafood, meats and hand selected produce, harvested from the area’s farmers markets.

In his spare time, Chef Smeets enjoys competing in various cooking competitions, even landing himself a spot on an episode of Food Network’s Cutthroat Kitchen.

Simon Kovesdi - Food and Beverage Director

Born and raised in Bournemouth, England, Simon grew up in a small, family-run hotel and restaurant, helping his parents assist guests from a young age.

Growing up in the hospitality industry, he went on to earn an associate’s degree in Hotel Catering from Lansdowne College.

Wanting to travel and see the world, Simon joined Royal Caribbean Cruise Line and worked on the Monarch of the Seas for three years in the Western Caribbean.

After meeting, Rachel, his soon to be wife, Simon relocated to Washington, D.C. and worked as Head Waiter at one of the most renown restaurants in the District, the historic Morrison Clark Inn.

After three years, Simon moved into management, joining “La Madeline” French Bakery and Restaurant.

Two years later, after much searching, Simon and Rachel, discovered the beautiful Central Coast and decided it was their dream destination to raise their family.

Simon was hired as Restaurant Manager of the SeaVenture Hotel in October 1999 and has been there even since. Over the years, his role has expanded to include banquets and events, culminating in his current role as Food and Beverage Director.

Under Simon’s guidance and working with some of the area’s top chefs, the SeaVenture has evolved to become one of the premier restaurants on the Central Coast.

With a focus on local wine, beer and cocktails, along with inspired recipes using local ingredients, the SeaVenture offers something for every palate.

In his spare time, Simon is an avid football (soccer) fan, both as a player and spectator.