Arriving with nice fanfare final fall when it turned the most important and most bold restaurant but to the touch down within the cozy seaside neighborhood of Bird Rock, Paradisaea is getting into its second yr of operation with a newly put in govt chef. The 4,500-square-foot La Jolla Boulevard stunner, which was nominated for 2 Orchids on the San Diego Architectural Foundation’s Orchids & Onions awards and acquired this yr’s Restoration Award from the La Jolla Historical Society’s Jewel Awards, now has Jeff Armstrong main its kitchen.
Over the previous three a long time, Armstrong has cooked in New York, Washington D.C, Colorado, and most just lately in San Diego the place the chef spent the final two years with Urban Kitchen Group (Cucina Urbana) serving to to launch the Michelin-recognized Artifact on the Mingei International Museum in addition to the Kitchen on the Museum of Contemporary Art San Diego in La Jolla and Gold Finch Modern Delicatessen in Torrey Pines.
He replaces Mark Welker, who spent greater than 10 years with the New York City group behind Eleven Madison Park and NoMad earlier than shifting to San Diego to be a part of the La Bird Rock restaurant’s opening staff. Welker shared with Eater that he’ll be taking a while off to journey however is planning to remain in San Diego.
Continuing a farm-to-table dedication established throughout summers spent at his household’s backyard and feed retailer in North Carolina, Armstrong shared that he’ll be working to retool Paradisaea’s menu, returning to traditional cooking strategies and showcasing well-sourced components and sustainable farms.
Joining the chef to assist information the restaurant into its sophomore yr is normal supervisor Patrick Cabido, a Stockholm native who labored at New York City’s Four Seasons Resort and Hotel and Soho House NY earlier than touchdown in San Diego the place his expertise consists of two years overseeing Herb & Wood. Since 2021, Cabido has been the final supervisor of Point Loma standout Cesarina.
Owners and longtime La Jollans Eric and Zoe Kleinbub describe the 2 new hires as a part of their “continued quest for perfection”, calling Armstrong and Cabido “the best in the business, who will lead us in our second year, deepening our local roots and cementing us as a culinary powerhouse.”
