Chef Paul Arias has a lifelong abiding passion for delicious food. Originally from Westchester California, Paul graduated from the Los Angeles Culinary Academy. He 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 golden opportunity to be part of the new ‘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.

At the helm of The Fishery, Chef Paul has found a treasure trove of seafood at his fingertips. Co-owner Mary Anne Brown states: “solid in culinary technique, grounded in the ‘market-driven philosophy’ inspired by Executive Chef Jeff Jackson, Chef Paul also brings imagination, intuition and an adventurous sense of humor to the table…notwithstanding an academic passion for sustainable seafood”. By using ingredients at their peak of seasonality and freshness, Chef Paul demonstrates that the best tasting food is exactly in season. .