Chef Paul Vazquez -Executive Chef, SeaLegs Wine Bar
A Southern California native, Chef Paul Vazquez discovered his passion for cooking as a young teenager using his creativity to invent new dishes. This passion later led Vazquez to enroll in Le Cordon Bleu in Pasadena to hone his skills. Vazquez joined the SeaLegs family in 2012, starting in the kitchen at SeaLegs Wine Bar in Huntington Beach for four years before transitioning to SeaLegs Wine Bar’s location at Los Angeles International Airport. After a brief departure to work in the casino hospitality industry, Chef Vazquez found his calling and returned to SeaLegs Wine Bar in Huntington Beach in May 2018, where he has rediscovered his love for innovative and creative “scratch” cooking.