Executive Chef Paul McCabe

Area Executive Chef Paul McCabe

Area Executive Chef Paul McCabe

With a personal passion for distinctive dishes and innovative ingredients, McCabe brings his wealth of experience to lead all culinary operations at the destination restaurant. A visionary in his own right, McCabe embodies the adventurous heart of Howard Hughes which is evident in every dish he creates. This trendsetting spirit is apparent through McCabe’s extensive career, where he’s met and inspired some of the industry’s greatest players including culinary master Michel Blanchet, among the most renowned French chefs in Southern California.

Prior to joining the talented team at Robard’s Steakhouse, McCabe held a variety of positions at premier hotels and resorts. Most recently he was with InterContinental San Diego where he was instrumental in the hotel’s opening team as Director of Food, Beverage and Culinary Operations. McCabe conceptualized, built and launched the five-star property’s signature Vistal Bar + Restaurant. He also served as Executive Chef of Royal Palms Resort in Scottsdale, AZ., where he was named one of Arizona’s top 10 best new restaurants by The Arizona Republic. In additional, McCabe was Regional Executive Chef/Director of Food & Beverage of L’Auberge Del Mar Resort and Kitchen 1540, in Del Mar, Calif.

In 2000, McCabe received the honor of being inducted as Chef Rôtisseur of the prestigious international gastronomic association Chaîne des Rôtisseurs and lauded with Golden Sceptre and Golden Bacchus awards from the Southern California Restaurant Writers Association. McCabe was also coined as a “rising star of American cuisine” by the James Beard Foundation, where he has been the featured chef at the foundation’s various dinners held in coveted cities and popular destinations.

Born and raised in Sedona, Arizona, Chef McCabe can still recall the inspiration that led him to take hold of his culinary profession – “My love of cooking began at an early age, I’ve been cooking all my life and learned all that I know from being in the kitchen side-by-side with my mom. Those memories are what propelled me into the Chef I am today.”

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