Paul McCabe Biography

Chef Paul McCabe has created a name for himself in the San Diego food scene. McCabe has a long history in the area, having previously held executive chef roles at Top of the Cove and Star of the Sea in San Diego. Chef McCabe has cooked for some of Hollywood's biggest stars, international luminaries, and epicureans from all over the world, and has been dubbed a "rising star of American cuisine" by the James Beard Foundation. He and his culinary team have continuously been acknowledged as the best in San Diego, including the Golden Sceptre and Golden Baccus honors from the Southern California Restaurant Writers, the Wine Spectator Magazine Award of Excellence, and San Diego City Search's Best Hotel Dining. McCabe is also a member of the Chef de Rotisseur organization, where he now serves as an official for the San Diego Chapter and is regularly called upon to cook at the James Beard House in New York. He began his career as an apprentice for Chef Michel Blanchet of the Sibu Cafe in Kona, Hawaii, where he introduced Asian techniques to his traditional approach. He is a native of Sedona, Arizona. McCabe moved to San Diego in 2001 after working at the five-star L'Ermitage Hotel in Los Angeles and as Executive Chef at Enchantment Resort in Arizona. Chef McCabe's dishes reflect his liveliness and highlight the finest of each season, making him a genuine culinary artist. Delicias is a fantastic fit for his lively attitude and enthusiasm for gastronomy. Despite his inventive culinary approach, McCabe is a traditionalist at heart, using only the freshest local ingredients and designing lunch and supper menus based on organic and sustainable products. Guests can always get the freshest ingredients when ordering one of McCabe's masterpieces because he updates his seasonal menus on a regular basis.

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