Paul Shoemaker can be described as an American Chef whose journey began in Los Angeles. Paul was attending culinary school when he was first hired as chef de partie at the Water Grill in 1997. It didn’t take long for Paul to prove he was not only committed and eager to learn, but also talented and creative. Paul established himself as a leader and climbed the ranks within the kitchen. Less than six years later, Paul earned the title of Chef de Cuisine.
In December, 2004, Paul explored other restaurants outside of southern California. He spent time at Alain Ducasse in New York City as well as The French Laundry in Yountville, California. Continuing to live up to his reputation for hard work and dedication, Paul accepted an offer to join Providence as a managing partner and Chef de Cuisine. Four years later, Paul joined Bastide and in less than six months, Paul earned his first Michelin Star and impressed many food critics with his playful cuisine. The LA Times gave Bastide 3 ½ Stars in October 2008.
Paul believes cooking should be about proper execution and consistency. “I am proud to be a part of a profession that holds nature in its hands,” says Paul. Paul opened Savory Malibu in July, 2010. This is Paul’s first solo venture as he focuses on community and teaching future generations the beauty of food.