SPECIAL ADVERTISING SECTION
MARIN NOVEMBER 2017 67
Growing up on Lake Michigan, Todd Shoberg’s
hospitality career began as a restaurant
dishwasher, throughout high school. After attaining
international cycling sponsorship, Shoberg spent
winters in Albuquerque where, during an interview
for a front-of-house restaurant position, the GM
suggested Shoberg begin working in the kitchen.
He cooked alongside Chef Jonathan Perno who
gradually shifted Shoberg’s focus from cycling
to cooking. Chef Perno later introduced him to
Mitchell Rosenthal in San Francisco, where Shoberg
relocated to work in the kitchen at Rosenthal’s
restaurant, Town Hall.
After a year in San Francisco, Shoberg began an
Executive Sous Chef position at The Mediterranean
in Boulder, Colorado. Two years later Shoberg
relocated to Piatti in Mill Valley, reshaping the
collection of restaurants from its flagship’s kitchen.
An opportunity to open San Diego’s Stone Brewery
compelled Shoberg to Southern California where he
managed the then-new brewery from the kitchen.
Returning to Mill Valley, Shoberg opened his own
refined concept, Molina, to critical acclaim. Now
the Executive Chef at El Paseo, Shoberg renews his
focus on creating inventive Northern Californian
cuisine enhanced by the bounty of local ingredients.
17 Throckmorton Ave, Mill Valley, CA