Fall 2023

EXOTIC FLAVORS COMING TO SHEARWATER TAVERN Big changes are afoot at Carmel Mission Inn, the boutique hotel at Rio Road and Highway 1. New ownership undertook an extensive remodel of the property, including a complete redesign of its restaurant, now rebranded as Shearwater Tavern. Chef Fabian Di Paolo took the helm as executive chef in January 2023. A native of the southern Italian Abruzzo region and raised in Argentina, he was born to the kitchen life. “My grandfather owned butcher shops in Italy, and my father founded restaurants in Argentina,” Di Paolo says. “Literally all I know professionally is cooking. This is the way I grew up, it’s a way of life, it’s in my blood.” He took his skills to Miami a quarter century ago, working at some of that resort city’s most prestigious properties. Chef Di Paolo plans to introduce his unique blend of culinary influenc - es to Shearwater Tavern over time. “Our clien- tele is kind of unique and I don’t want to push the Italian/Argentinian influences by changing the menu completely,” he explains. “The idea is to start incorporating some of those flavors into the menu, see how diners react, and then make changes as needed. I may not be able to employ all the flavors I’d like, so the menu will change little by little.” The restaurant is dedi- cated to focusing on local products, including beers and wines. This Chef has fallen in love with the Monterey 168 C A R M E L M A G A Z I N E • F A L L 2 0 2 3 Chef Fabian Di Paolo, a native of Italy’s Abruzzo region, grew up in Argentina. The cuisine of both countries inspires his approach, but he plans to honor the restaurant’s tried and true menu while gently incorporating some of their flavors over time. Photo: Kelli Uldall food for thought A New Direction for the Restaurant at Carmel Mission Inn; Stamenov Takes the Helm at Cella; Cantinetta Luca Chef Becomes Owner B Y M I CHA E L CHAT F I E LD