About
Born in Kaneohe, Hawai’i, Chef Paolo Chan comes from an eclectic background and worldly upbringing. As a traveling English teacher, his mother’s job took Paolo everywhere from Thailand to the Pacific Northwest. Eventually returning to his Polynesian roots, Paolo settled down on O’ahu in 2004, where he’d kick-off his culinary career by working his way up from dishwasher to executive chef at restaurant called South Street — all before the age of 20.
From there, he took a step back from the industry, serving in the Marine Corp from 2006-2010 before reigniting his passion for the kitchen and enrolling in Le Cordon Bleu of Pasadena. Upon graduation, Paolo entered Southern California’s culinary scene where he’d go on to hold positions including line cook at upscale dining destination Seasons 52 La Jolla, sous chef at Omni Hotel’s McCormick & Schmick, and executive chef of Seaport Village’s waterfront eatery Edgewater Grill.
With more than a decade of culinary experience under his belt, Chef Paolo joined The Cottage in 2019. Today, he presides of The Cottage’s quintessential American-SoCal cuisine at both its La Jolla and Encinitas locations. Putting forth his philosophy of “cook like a grandma, plate like an artist,” Paolo honors and executes all The Cottage’s ‘OG’ classic and cult favorites like the Stuffed French Toast, Avocado Smash and Capellini Crab Cakes. Most recently, at The Cottage Encinitas, he’s introduced fresh fare like Crab and Prosciutto Benedict, Charred Octopus Salad and Leg of Lamb Sandwich, in addition to added plant-based offerings like Tofu “Huevos” Ranchero and Cauliflower & Lentil Curry. He also spearheads The Cottage La Jolla’s Summer Dinner Series, creating a program seasonally-driven dishes with each year.
