James McNeal

The new Piqasso restaurant at Hopkins and C-M Allen is now open. James McNeal tells us how the head chef’s unique background landed him the position.


Piqasso head chef and general manager Steve McCowan’s path to success starts a little differently than most of his colleagues.
(SB…10sec…McCowan) Marine grew up in the valley.
McCowan started his career as a jarhead, but his start in the culinary arts came after his tours.
(SB…12sec…McCowan) Work in Napa and Italy
McCowan learned a lot from some big-name mentors while in Italy.
(SB…10sec… McCowan) Guys he worked under
San Marcos doesn’t get too many “top-chefs,” but for McCowan this town is the right fit.
(SB…10sec…McCowan)
Piqasso serves anything from gyros to pasta, and will have even more when the menu is complete.
(SB…8sec…McCowan) Describes weird foods
McCowan says San Marcos fits such an appetite.
(SB…14sec…McCowan)
Piqasso plans to have all decorations and the full menu complete in four weeks.  At that time, customers will be able to dine later in the evening.
(SB…6sec…McCowan) Bar at night, student oriented
(SU…8sec…McNeal)