Royal Palms Resort and Spa, Phoenix’s historic luxury boutique resort, announces the upcoming revitalization of longtime renowned restaurant T. Cook’s. The evolution entails an interior redesign of the restaurant and bar, in addition to the highly anticipated hire of Paul McCabe as Executive Chef. Chef McCabe joined the team on Monday, May 13, 2013 prior to the restaurant’s upcoming three-month revitalization debuting early September 2013.
Royal Palms has teamed up with Phoenix-based creative design team Bar Napkin Productions directed by Founding Principal Haley Balzano to develop the interior design which will boast vibrant shades of authentic colors of the desert and an overall softer palette. Boldly colored chairs will surround rustic wooden tables adding depth and diversity to the dining room, while iron chandeliers create a sense of intimacy and stimulate enchanting experiences and romance. The project will also feature a newly crafted wine and tequila room and an expanded bar.
“Together with Haley Balzano as architect and Howard S. Wright as general contractor, we are confident the enhancements at T. Cook’s will elevate the experience for our guests while still preserving the wonderful sense of place,” says Steve Benson, General Manager of Royal Palms Resort and Spa. “The dining room will feature a brightened color scheme accented by contemporary design elements, creating a space which will only be further elevated by the culinary creations of Chef Paul McCabe.”
As the revitalization expands into the bar, it continues to couple the open and inviting style of Mediterranean design with the warmth of the desert Southwest. The expansion will also create additional nooks and engaging conversation spaces bolstering a handsome setting for food, drink and live entertainment. Since food and beverage has always been at the cornerstone and lure of Royal Palms, the new bar venue reinforces the resort’s dedication to the culinary arts. The bar will serve as a canvas for the Chef’s brilliant creativity with smaller plates and signature beverage programs.
Throughout the summer season, Chef McCabe will helm the kitchen for the new Cervantes Bistro located amidst a collection of original artwork meticulously exhibited by Celebration of Fine Art. The bistro will showcase a light summer fare menu as well as Chef McCabe’s weekly creations from the “Test Kitchen”. As Executive Chef, McCabe will also oversee all culinary operations at the resort including social events and private dining.
Chef Paul McCabe joins Royal Palms from San Diego where he is known as a veteran food and beverage executive, most notably for his eight-year contribution as Executive Chef of L’Auberge Del Mar Resort and Spa and the launch of the resort’s award-winning fine dining restaurant Kitchen 1540. A Sedona native and avid mountain biker, Arizona is home to Chef McCabe where he began his culinary career. Among his culinary ventures are serving as Executive Chef at such prestigious establishments as Enchantment Resort in Sedona before moving to Southern California to become Executive Chef of L’Ermitage Hotel in Beverly Hills. Other career highlights include participating as guest chef at the James Beard House in New York four times over the years, in addition to receiving such awards as “rising star of American Cuisine” by the James Beard Foundation and the Wine Spectator Magazine Award of Excellence, among other accolades.
Chef McCabe is excited to play a significant role in the next chapter of T. Cook’s evolution. His culinary style can be summed up in three words – simple, pure and accurate – which are all precisely in line with the Mediterranean principles of simple preparations and uncomplicated dishes. Furthermore, he is excited to delve deeper and mix his passion with the wants and needs of T. Cook’s current clientele.
“This summer will serve as a time to engage the palettes of our patrons,” says Chef McCabe. “We will utilize a ‘Test Kitchen’ approach showcasing specials offered on Wednesday nights that may ultimately appear on the fall menu. I’m looking forward to interacting with long-term guests and Valley residents to embrace the future together. I’m also eager to establish relationships with local purveyors to ensure we are sourcing the freshest and most seasonal ingredients.”
To learn more, visit www.royalpalmshotel.com/restaurant and follow on Facebook at www.facebook.com/RoyalPalms and www.facebook.com/TCooksPhoenix, Twitter at @RoyalPalmsHotel and Instagram at @royalpalmshotel.