  As Executive Chef at La Valencia Hotel in La Jolla, Calif., Vaughan G. Mabee brings passion and the experience of culinary excellence to the historic "Pink Lady of La Jolla." In his position, Mabee heads La Valencia's four restaurants, the Sky Room, the Mediterranean Room and Tropical Patio and the Whaling Bar & Grill, where he oversees a staff of 28 and all food and catering operations. "It's a pleasure working at La Valencia Hotel, not only because of its historic and timeless appeal, but because each restaurant has its own unique identity," said Mabee. "It's exciting to be able to apply my experience to a truly vast scope of culinary offerings all under one roof." Mabee, born in Lambeth, England and raised in New Zealand, began his culinary career over ten years ago. Chef Mabee trained under Chef Carlos Atkinson at Cin Cin on Quay, one of Auckland's top restaurants where he developed an understanding of fine cuisine, foods effortless, robust flavors and classical French, Italian and Mediterranean influences. It was in his native country that Mabee truly refined his cooking style, pioneering the fusion of classic French cuisine with New Zealand's indigenous herbs and spices, including his favorites, Pico Pico, Horopito and Kawakawa as the Head Chef of Praxis. Also Training in Kilarney St restaurant he credits Chef Michael Berry, a Chef who worked in Michelin Star restaurants throughout Europe, for sharing his vast culinary experience. The emphasis on quality and freshness in New Zealand cooking still permeates Mabee's culinary philosophy today as he aims to enhance the simplistic characteristics of each ingredient and pair them with unusual and unpredictable elements. Most recently, Mabee showcased his culinary skills while working as Executive Sous Chef at the acclaimed Sante Ristorante in La Jolla, Ca winning many awards with Chef Emilio Bertoli. As Executive Chef at La Valencia Hotel, Mabee created the entire menu for the newly renovated Sky Room. His signature dishes at the restaurant include: seared Fresh Diver Scallops, served over a lavender infused white asparagus veloute topped with fresh chanterelles, gold caviar, and a smoked lavender sprig; a slow poached Saddle of Sonoma Rabbit with an Australian cognac wild prawn sauce served with candied heirloom baby carrots and finished off with a Fonseca Port demi-glace; and a braised Crispy Wild Boar Belly with Mustard Greens stuffed with apples, cinnamon and housemade bacon with a whipped sweet kumara potato and finished with a Hokianga Gooseberry reduction. Mabee attributes his love of cooking to his mother, who trained him to bake before he could see over the kitchen counter. He currently resides in La Jolla and prefers to scour the world for the freshest ingredients available. |
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