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Paul McCabe
Cooking Style : Asian Cuisine
 
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Chef McCabe’s culinary background includes extensive classical training in French, Mediterranean, Southwestern, Pacific Rim and Spa Cuisine. McCabe started his culinary career in 1984 apprenticing under renowned Chef Michel Blanchet of L’Ermitage restaurant in Los Angeles. From there he moved to L’Auberge de Sedona Resort before landing in Hawaii, where he fine-tuned his Asian cooking techniques at Sibu Café in Kona.



In 1998, he returned as Executive Sous Chef at the newly renovated Five-Star L’Ermitage Hotel in Beverly Hills, Los Angeles, before moving to the Mobile Four-Star Enchantment Resort in Sedona, Arizona in 1999, eventually being named Executive Chef of the resort and its destination spa Mii Amo. An opportunity to return to California brought McCabe to La Jolla’s Top of the Cove in 2001 and Star of the Sea in 2003.



Courtsey:http://images.google.co.in/imgres?imgurl=http://www.clubcorp.com/celebchef/images/chef-disalvo-tony-large.jpg&imgrefurl=http://www.clubcorp.com/celebchef/event_2006.03.06.htm&h=170&w=180&sz=12&hl=en&start=2&tbnid=U_7tbOpyOd5sPM:&tbnh=95&tbnw=101&prev=/images%3Fq%3DPaul%2BMcCabe%2B%2B%252B%2Bchef%26gbv%3D2%26svnum%3D10%26hl%3Den%26sa%3DG

 
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Paul McCabe
Chef McCabe’s culinary background includes extensive classical training in French, Mediterranean, Southwestern, Pacific Rim and Spa Cuisine. McCabe started his culinary career in 1984 apprenticing
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