The longtime chef of San Diego seafood hotspot, The Fishery, Paul Arias has returned to the beachside neighborhood of Pacific Beach, taking the culinary lead at Catamaran Resort & Spa.
In 2020 after 12 years leading the kitchen at The Fishery in Pacific Beach, Chef Paul Arias left the popular seafood restaurant to return to the employ of Evans Hotels Group under the guidance of San Diego chef Jeff Jackson at The Lodge at Torrey Pines, where Arias was part of the opening team behind A.R. Valentien and The Grill at The Lodge at Torrey Pines back in 2002. Chef Mike Reidy took over as Executive Chef of The Fishery but has since gone on to take the chef de cuisine role at Callie in East Village. James Beard Foundation Awards semifinalist, Jonathan Bautista, who recently left his position at Kingfisher in Golden Hill, is now leading the kitchen at The Fishery.
In 2020 after 12 years leading the kitchen at The Fishery in Pacific Beach, Chef Paul Arias left the popular seafood restaurant to return to the employ of Evans Hotels Group under the guidance of San Diego chef Jeff Jackson at The Lodge at Torrey Pines, where Arias was part of the opening team behind A.R. Valentien and The Grill at The Lodge at Torrey Pines back in 2002. Chef Mike Reidy took over as Executive Chef of The Fishery but has since gone on to take the chef de cuisine role at Callie in East Village. James Beard Foundation Awards semifinalist, Jonathan Bautista, who recently left his position at Kingfisher in Golden Hill, is now leading the kitchen at The Fishery.
Chef Paul Arias is now the Executive Chef of Catamaran Resort & Spa, sited along Sail Bay in Pacific Beach. Expect him to soon put his touch on the onsite dining options at Catamaran, including Oceana Coastal Kitchen and Moray's, offering a market and seasonally-driven menu approach and a dedication to the local fishing community.
Originally from Westchester, California, Paul is a graduate of the Los Angeles Culinary Academy and has worked and studied in France as well as on both coasts of the United States. He was co-founding chef of Papa’s Café, a French-inspired brasserie in Torrance California and Chef de Partie and Saute at Water Grill in downtown Los Angeles under award winning Chef Michael Cimarust.
While working at Royale Brasserie in downtown San Diego Chef Paul had the opportunity to be part of the 'market to table' restaurant, A.R. Valentien at The Lodge at Torrey Pines. Alongside his mentor Executive Chef Jeff Jackson, he opened the restaurant and The Grill at The Lodge. After several years at The Lodge, Chef Paul moved to New Hampshire where he opened Pesce Blue, a Mediterranean inspired seafood restaurant and Patio, a seafood restaurant in New England. He joined The Fishery in Pacific Beach in 2008 before departing in 2020 to return to The Lodge at Torrey Pines.
Catamaran Resort Hotel is located at 3999 Mission Boulevard in San Diego's Pacific Beach. For more information, visit catamaranresort.com.
