Paul McCabe has been appointed Director of Food, Beverage & Culinary Operations at Town and Country Resort & Convention Center, in San Diego
Paul McCabe is the newly appointed director of food, beverage and culinary operations, for Town and Country Resort & Convention Center, A Destination Hotel, as it embarks on a massive $80 million renovation project. McCabe was tapped by Destination Hotels’ vice president and managing director Michael Slosser, who worked with him on the highly successful launch of critically acclaimed KITCHEN 1540 restaurant as part of the rejuvenation of Southern California’s L’Auberge Del Mar, A Destination Hotel. McCabe is drawing on more than 30 years of culinary experience working with Californian, Mediterranean, Southwestern and Pacific Rim cuisines to reconcept the entire food and beverage operation at Town and Country Resort. He will be developing all concepts and menus and recruiting top culinary talent for new dining and drinking concepts – an all-day restaurant and expansive lobby bar that will also serve food will be housed in one building; and there will be a stand-alone restaurant near the pool complete with a pool bar. In addition, he and his new culinary team are revamping and refining the current Town and Country Resort & Convention Center food venues, including Terrace Café, The Market and Charlie’s, Sports-Beer-BBQ. Most recently, they reconceived Charlie’s into a modern sports bar offering slow-smoke BBQ and local award-winning micro brews. Prior to this position, McCabe was the executive chef at Phoenix’s Four Diamond Royal Palms Resort and Spa, A Destination Hotel, where he relaunched the signature restaurant T. Cooks and won over guests with his clean, simple style. In addition to his time as executive chef at KITCHEN 1540 at L'Auberge Del Mar, he was at the helm of Rancho Santa Fe’s Delicias restaurant before being recruited to take over culinary operations at the famed La Valencia Hotel in La Jolla. Long known for his culinary creativity and innovation, McCabe has helped reinvent such San Diego foodie icons as Top O’ the Cove and Anthony’s Star of the Sea. He spent six years at the award-winning Enchantment Resort in Sedona, where he worked his way up to executive chef and played an integral part in the renovation of Five-Star L’Ermitage Hotel in Beverly Hills where he was the executive chef.
