Director of Operations, Executive Chef
Growing up on Lake Michigan, Executive Chef, Todd Shoberg’s career in hospitality began during his travels across America while pursuing competitive cycling. He first cooked alongside Chef Jonathan Perno who later introduced him to Mitchell Rosenthal in San Francisco, where Shoberg relocated to work in the kitchen at Rosenthal’s Southern-inspired restaurant, Town Hall. Shoberg then served as Executive Sous Chef at Boulder, Colorado’s high-volume restaurant, The Mediterranean before he settled in Mill Valley at Piatti, reshaping the casual fine-dining restaurant’s bay area locations from its flagship’s kitchen. An opportunity to open San Diego’s Stone Brewery compelled Shoberg to Southern California as manager until Shoberg returned to Marin and opened his own refined concept, Molina, garnering his own following and attention over the years. Now as Executive Chef at El Paseo, Shoberg has focused on creating exceptional Northern Californian cuisine from seasonally driven ingredients. When he’s not in the kitchen or picking the seasons’ best produce at area farmers markets, Todd enjoys road biking and spending time with his family.