The Team
Chef Paul McCabe, Executive Chef
Chef Paul McCabe has a bit of a split personality in the kitchen; he's half traditionalist, half raspberry pop-rocks on your foie gras. It's that mix of the classic and the unexpected that makes a meal in KITCHEN 1540, L'Auberge Del Mar's signature restaurant, something one simply has to try.
Using the freshest seasonal produce, sustainable seafood and hormone-free meats, Chef Paul has developed a menu that is about more than fine dining. At KITCHEN 1540, it's about creating an experience where guests can "choose their adventure," whether it be a classic three course meal or a sampling of tastes and platters amongst the group.
As Executive Chef for the resort and KITCHEN 1540, Chef Paul brings a wealth of experience to the table. An Arizona native, McCabe began his career as an apprentice for Chef Michel Blanchet of L'Ermitage restaurant in Los Angeles and the rest, as they say, is history. He has won a number of awards, both locally and internationally, the most recent of which include the Golden Sceptre & Golden Bacchus awards from the Southern California Restaurant Writers, the Wine Spectator Magazine Award of Excellence and Best Hotel Dining by San Diego City Search. Chef Paul is also a frequent guest chef at the James Beard House in New York.
Chef Paul has been the Executive Chef at L'Auberge Del Mar since 2004.