Appointed Executive Chef
At Quirk Charlottesville - VA, USA
A native to Puerto Rico, Pabon moved to Orlando, Florida to start his culinary training at the Le Cordon Bleu Academy in 2001. He has since refined his training into Floribbean cuisine and leads with the philosophy that bringing the freshest, sustainable and local elements to the table is of the utmost importance. Pabon infuses this concept into the diverse culinary offerings at Quirk Hotel Charlottesville, where he integrates locally sourced ingredients to assemble bold and flavorful dishes.
Quirk Charlottesville features a variety of dining options including the hotel's signature restaurant The Pink Grouse, the innovative Lobby Bar, picturesque Rooftop Bar, whiskey bar Bobboo and the cozy Quirk Café coffee house. Inspired by the bounty of its home state, each dining outlet integrates locally sourced ingredients, seasonings and spirits to assemble bold and flavorful dishes, signature drinks and desserts.
Since being appointed Executive Chef, Pabon has set to work elevating the menu offerings at Quirk Café, where breakfast and lunch dishes cater to comfort, sweet and savory-seeking palates. Menu highlights range from the Q'ville Benedict with Housemade Biscuits and Sliced Virginia Ham for breakfast, to a Hot Pastrami Sandwich featuring bread from the Albermarle Baking Company for lunch, along with specialty coffees and cocktails. On the Rooftop, Pabon has created dishes inspired by the rustic cooking of Italy and the season's local produce to enjoy on the all-day indoor/outdoor space with amazing neighborhood and panoramic city views. The menu features house-made pastas, inventive thin-crust pizzas, fresh ingredient mains, charcuterie, and domestic and imported cheeses.
With Pabon at the helm, Quirk Charlottesville will soon unveil the menu for its soon-to-open barrel-aged spirits bar, Bobboo, a perfect pairing to its signature whiskey flights.