The Howard Hughes Corporation announced the appointment of culinary visionary Paul McCabe as Area Executive Chef for Howard Hughes Hospitality to command all menu development, kitchen operations and dining experiences at The Woodlands Resort as well as the award-winning Robard’s Steakhouse. A Texas native, McCabe brings a breadth of expertise plus an adventurous spirit for creating distinctive dishes with innovative ingredients to his new role.
“Chef McCabe is a perfect fit for The Woodlands and for Howard Hughes Hospitality, bringing a great depth of experience, creativity and passion that will inspire both locals and travelers alike,” says Michael Slosser, president, Howard Hughes Hospitality.
McCabe offers more than three decades of experience to Texas tastemakers who dine at the luxury boutique steakhouse. As Area Executive Chef, his duties go beyond Robard’s Steakhouse to all food and beverage outlets across The Woodlands Resort, including the property’s eponymous dining room, The Bistro, Cool Water Café and in-room dining.
A visionary in his own right, McCabe brings a passionate approach to every dish he creates. This trendsetting spirit is evident through McCabe’s extensive career where he has been inspired by some of the industry’s greatest players, including culinary master Michel Blanchet, who is considered to be among the most renowned French chefs in Southern California.
Named a “Rising Star of American Cuisine” by the James Beard Foundation at the start of his career, Paul today brings 30 years of experience in Californian, Mediterranean, Southwestern and Pacific Rim cuisines. He has made his mark on the San Diego culinary scene and at premier hotels and resorts across the West Coast.
Prior to joining the talented team at Robard’s Steakhouse, McCabe was with InterContinental San Diego where he was instrumental in the hotel’s opening team as Director of Food, Beverage and Culinary Operations. McCabe conceptualized, built and launched the five-star property’s signature Vistal Bar + Restaurant which was awarded “Most Anticipated Restaurant Opening” by San Diego Magazine and “Best Dish Award” by San Diego City Beat, among others. He also served as Executive Chef of Royal Palms Resort in Scottsdale, named one of Arizona’s top 10 best new restaurants by The Arizona Republic. Earlier in his career, McCabe was Regional Executive Chef/Director of Food & Beverage of L’Auberge Del Mar Resort and Kitchen 1540 in Del Mar, California.
“I am honored to join the team at Howard Hughes Hospitality to propel The Woodlands into a top culinary destination,” says McCabe. “Inspired by the pioneering spirit of Howard Hughes himself, I’m excited to take Robard’s to the next level and bring bold, cutting-edge dishes that redefine and challenge traditional steakhouse fare.”
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