Chef Paul Shoemaker brings a breath of culinary artistry, seasonal reverence, and imagination to his cuisine. Complimenting the global, refining techniques for which Shoemaker’s playful menus reflect his personality and a sophistication that honors the diverse Los Angeles community.
Chef Paul's pedigree stems from the kitchens of Michelin-starred Bastide, Providence, Alain Ducasse, French Laundry, and Water Grill, all which shaped his current culinary philosophy. By honoring the longtime traditions of local farmers, ranchers, purveyors, and fishermen, as well as weekly foraging excursions in Malibu hills, the essence of California’s agriculture and resources are tasted throughout his menus. Paul’s touch on his menu showcases a causal yet sophisticated meal, made with playful techniques and flavors that express the brightness of Southern California.