Paradisaea Appoints Local Hospitality Leaders As Newest Executive Chef & General Manger
Bird Rock restaurant, Paradisaea, [para-di-s-aea] announces the appointment of industry authority chef Jeff Armstrong as the restaurant’s newest Executive Chef, in addition to European-trained hospitality veteran Patrick Cabido as General Manager.
La Jolla-based owners Eric and Zoe Kleinbub — fueled with passion for fine cuisine, elevated dining experiences, and warm hospitality — are thrilled to build upon the foundation they’ve established during Paradisaea’s first year and are now deepening their roots in the community and investing in local talent to raise the bar.
“Building upon our first year’s success, and in our continued quest for perfection, Zoe and I have brought on both Jeff Armstrong and Patrick Cabido, the best in the business, who will lead us in our second year, deepening our local roots and cementing us as a culinary powerhouse,” said co-owner Eric Kleinbub.
Executive Chef Jeff Armstrong
With nearly three decades of industry experience working through premier kitchens around the world, Jeff Armstrong possesses an unparalleled knowledge of cooking and culture.
From positions held alongside prolific chefs such as Jean-Georges Vongerichten in New York and Washington D.C., to launching his own Asian street food-inspired restaurant in Aspen, Colorado, Armstrong most recently served as Executive Chef at San Diego’s Urban Kitchen Group, where he oversaw local concepts including ARTIFACT at the Mingei International Museum, The Kitchen at the Museum of Contemporary Art San Diego in La Jolla, and Gold Finch Modern Delicatessen in Torrey Pines.
Armstrong’s affinity for cooking began with long summers spent at his family’s garden and feed store in North Carolina, where a farm-to-table ethos was instilled in him at a young age. Armstrong is looking forward to bringing his deep culinary knowledge and industry expertise to his role as Executive Chef for Paradisaea. Armstrong will lead the charge on menu development, overseeing kitchen operations and ensuring a commitment to excellence for guests remains the highest priority.
General Manager Patrick Cabido
A native of Stockholm, Patrick Cabido emigrated to the United States in 1998 and has spent his hospitality career of more than two decades mastering hotel, restaurant, and club operations across the East and West Coasts.
His career began in New York City where he started as Room Service Manager of the Four Seasons Resort and Hotel, and has since worked his way through the industry as General Manager at Le Charlot, an upscale French restaurant on Manhattan’s Upper East Side, to then create and launch GoldBar in Manhattan alongside Jamie Mulholland and Jayma Cardoso, followed by opening Surf Lodge hotel as a part of the Cain Leisure team in Montauk.
By 2011, Cabido founded his own consultancy, Three Crown Hospitality, where he oversaw what is now Haven Montauk Hotel and, in 2013, was tapped as Food and Beverage Director of Soho House NY, while remaining a consultant for Surf Lodge, Haven Montauk, and various lifestyle brands in California, including Cardiff Giant and EDL.
Coming to San Diego in 2017, Cabido was appointed General Manager of Little Italy’s Herb & Wood where he led the team for two years, followed by General Manager of II Dandy and, most recently, served as General Manager at the beloved Point Loma Italian restaurant Cesarina since 2021.
Charged with overseeing the day-to-day operations of Paradisaea, Cabido will implement the world-class service he grew up with in his father’s European hotels and ensure effective daily operations that will continue to elevate the overall guest experience. Fluent in seven languages, Cabido earned a bachelor’s degree in hospitality management from l’Ecole Hôtelière, followed by a business degree from Lausanne Business School.
See you there
See you there, San Diego!