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Chef's Bio Print E-mail

Paul J LaBue

Hometown : Saddle Brook N.J.

Profession : Chef , The Seafood Shop

Culinary Education : Academy of Culinary Arts


Determined to become a successful Chef, from as far back as he could remember, Paul worked diligently at various restaurants, while carrying a full course load in school, at The Academy of Culinary Arts. After graduating with honors, he went on to hold positions at several well known N.J. restaurants from as far South as the resort town of Cape May to as far North as The Parsippany Hilton. Moving quickly through the ranks he landed his first Head Chef position at the age of 24; at The Wyckoff Inn. After a handful of culinary positions in and around Manhattan Paul would return to the familiar landscape of being back by the ocean; this time it would take him as far east as Easthampton NY. At Nick and Toni's he would stay on for more than three years. Eventually becoming the sous chef, as well as pastry chef, it was from there he would go on to open, The Beacon in Sag Harbor where he lived his lifelong dream of truly making it, as a Professional Chef. After more than a decade continuously striving towards excellence, Paul would step down a year and half later as The Beacon's Executive Chef, after a life changing accident, almost ended his career. He then found the casual yet intense cooking, as a private Chef would revitalize his appreciation again for the local, high quality ingredients, the east end has to offer. Cooking privately for three years would be a turning point in redefining his appreciation, style and love for cooking.He then went on to become The Chef De Cuisine for The Laundry Restaurant working with Chef /Owner Andrew Engle, only to see the doors close after an incredible 30 year reign. After 15 seasons on Long Island, Paul again found himself, in a very small secluded coastal resort town; this time it would be Montauk. In April 2010 he opened the now highly acclaimed Navy Beach as Executive Chef where he garnered one great accolade after another. After two highly successful seasons, and an anticipated third season approaching, Mr.LaBue walked away from the restaurant industry, possibly for good this time, realizing he wanted to make more time for his family. Paul recently landed by fate in February of this year, at The Seafood Shop in Wainscott, where he now heads up the take out kitchen, all catering responsibilities, as well as creating new dishes with his Coastal casual cuisine. “From the heart, American fare,” he calls it. “This is a great time in my life,” Paul said, “where finally after 24 years of cooking I get to do what I love most (cook).” “Without financial restraints and demanding hours, that come with opening and running restaurants.” Paul currently resides in Flanders N.Y. with his wife Ilyse, 2 ½ year old son Aiden and two dogs.