Chef Paul McCabe has made his mark on the San Diego culinary scene. McCabe has enjoyed many years of success in the market, having also held executive chef positions at San Diego’s Top of the Cove, Star of the Sea and Kitchen 1540.
Heralded as a “rising star of American cuisine” by the James Beard Foundation, Chef McCabe has cooked for some of Hollywood’s hottest stars, world figures and epicureans from around the globe. He and his culinary team have been consistently recognized as San Diego’s best, taking home the Golden Sceptre and Golden Baccus awards from the Southern California Restaurant Writers, the Wine Spectator Magazine Award of Excellence, and Best Hotel Dining by San Diego City Search. McCabe is also recognized as a Chef de Rotisseur, currently serving as an officer of their San Diego Chapter, and is frequently asked to cook at the James Beard House in New York.
A native of Sedona, Arizona he began his career as an apprentice for Chef Michel Blanchet of the Sibu Cafe in Kona, Hawaii, where he added Asian techniques to his classic style. After stops in both Los Angeles at the five-star L’Ermitage Hotel and Arizona as Executive Chef at Enchantment Resort, McCabe settled in San Diego in 2001.
A true culinary artist, Chef McCabe’s menus reflect his vitality and showcase the best of each season. His outgoing personality and passion for food are a perfect match for Delicias. Although his cooking style is imaginative, McCabe is still a traditionalist at heart, utilizing only the finest local produce and creating lunch and dinner menus that are centered around organic and sustainable ingredients. Updating his seasonal menus on a regular basis, guests know that they will always be enjoying the freshest ingredients when ordering one of McCabe’s creations.