Playing with Fire Guest Chef Paul AriasJuly 15, 2019 | 5:30 p.m. - 7:00 p.m.

The Lodge at Torrey Pines is bringing back the popular monthly outdoor grilling event series in 2019. Executive Chef Jeff Jackson will partner with Chef Paul Arias from The Fishery to showcase The Grill’s custom-built, wood-fired grill and rotisserie.

Hosted on The Grill’s patio overlooking the Torrey Pines Golf Course, every event includes selections of various foodstuffs cooked over wood and paired with a featured local craft beer, wine or distillery cocktail for guests to enjoy.

$60 per person (+ tax)


About Chef Paul Arias

Chef Paul Arias joined The Fishery in 2008 and is dedicated to creating menus that are market driven and change with the seasons. By using fish straight out of the sea, ingredients at their peak of freshness, Chef Paul’s kitchen consistently demonstrates that the best tasting food is exactly in season.

Originally from Westchester, California, Paul graduated from the Los Angeles Culinary Academy. He has worked and studied in France as well as on both coasts of the United States.  He was co-founding chef of Papa’s Café, a French-inspired brasserie in Torrance California and Chef de Partie and Saute at Water Grill in downtown Los Angeles under award winning Chef Michael Cimarust. 

While working at Royale Brasserie in downtown San Diego Chef Paul had the opportunity to be part of the new ‘market to table’ restaurant, A.R. Valentien at The Lodge at Torrey Pines. Alongside his mentor Executive Chef Jeff Jackson he opened the restaurant and The Grill at The Lodge.  After several years at The Lodge, Chef Paul moved to New Hampshire where he opened Pesce Blue, a Mediterranean inspired seafood restaurant and Patio, a seafood restaurant in New England.

Playing with Fire Menu


Pole Bean Salad
Nicoise Olives, Torpedo Onion, Anchovy Vinaigrette

Main Course

Bacon Wrapped Roasted Opah
Fresh Herbs and Shrimp Chorizo

Maine Scallop and Peach Kabob
Peach Barbeque Sauce

Smoked Corn and Avocado Relish
Cherry Tomato, Cilantro and Lime

Oven Roasted Summer Squash
Marcona Almond Romesco Sauce


Plum Galette
Plum Jam, Crème Fraîche, Toasted Almonds

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