Executive Chef, Paul McCabe
Appointed Executive Chef in May 2013, Paul McCabe brings a lifetime career of culinary experience to the Royal Palms Resort and Spa team. A veteran food and beverage executive, Chef McCabe has honed his skills at top hotels, resorts and independent restaurant ventures throughout his extensive career. As Executive Chef, McCabe oversees all culinary operations at the resort, including assuming responsibility of the resort's highly acclaimed T. Cook's restaurant, business and social catering, meeting and group functions, banquets and in-room dining service of the 119-room resort.
To continue T. Cook's commitment to quality cuisine, Chef McCabe will experiment with new dishes while staying committed to using locally sourced, sustainable ingredients. Chef McCabe's new menu will debut in September 2013 with the re-launch of the iconic T. Cook's.
A Sedona native, Chef McCabe is excited to return to the vastly open spaces and scenic mountains of his home state, a departure from his most recent residence in Southern California. An avid mountain biker and lover of the outdoors, Chef McCabe has already begun embracing his Arizona roots while exploring the growing dining scene Phoenix and Scottsdale have to offer. Mostly, Chef McCabe looks forward to becoming involved in the local culture by interacting with the community of farmers, guests and Valley residents.
Chef McCabe is known most notably for his eight-year contribution as Executive Chef of L'Auberge Del Mar Resort and Spa, a sister Destination Hotels & Resorts property, where he launched the resort's award-winning fine dining restaurant Kitchen 1540. Chef McCabe has also served as Executive Chef at such prestigious establishments as Enchantment Resort in Sedona before moving to Southern California to become Executive Chef of L'Ermitage Hotel in Beverly Hills. Other career highlights include participating as guest chef at the James Beard House in New York four times, in addition to receiving such awards as "rising star of American Cuisine" by the James Beard Foundation and the Wine Spectator Magazine Award of Excellence, among other accolades.