About the event:
The 2019 San Luis Obispo City Firefighters' Ball will be a memorable event, hosted at the brand new Hotel SLO!  The event will benefit the newly established 501c3 non profit SLO Benevolent and Emergency Assistance Relief fund, a new community organization created by our firefighters' association to benefit community members in need, scholarships, foundations (muscular dystrophy association, burn foundations) and community or firefighter families when tragedy strikes like last year's fire storm that swept the state.

The event will feature a delicious seated dinner created by Hotel SLO's executive chef, silent and live auction, live DJ and dancing, wine, beer and cocktails, and your San Luis Obispo City Firefighters as hosts!

This event is for people 21 and older only.

Dress code:
Suit or Tux for men, Dresses or Gowns for women

About the venue:
Hotel SLO is one of San Luis Obispo's newest downtown hotels, with a beautiful ballroom that opens up to surrounding views of the downtown SLO scene.  A block of rooms has been reserved for guests who would like to stay at Hotel SLO.

Staying at the Hotel:  Use promo code "SLOFF" for a discount when booking. 

About the chef:
Chef Ryan Fancher began his restaurant career at the young age of 15 at Chuck’s Steak House in Santa Barbara. There, he held various roles from dishwasher, cook, butcher, and busser to waiter, bartender, and bookkeeper, affording him a rounded background on all aspects of the business. After an informal apprenticeship at The Ballard Inn in the Santa Ynez Valley, he moved to Northern California’s Napa Valley to test his culinary skills among some of the country’s best chefs, including Richard Reddington at Auberge de Soleil and Thomas Keller at The French Laundry. Fancher’s expertise earned him the role as the opening team sous chef at Per Se in New York. Years later, Fancher returned to Northern California, graduating to a leadership role as the opening chef at El Dorado Kitchen in Sonoma. He most recently led the culinary team at Barndiva in Healdsburg, where he gained praise and recognition for his culinary creations and imaginative use of ingredients.