PictureChef Todd Shoberg.

When legendary Mill Valley musician Sammy “the Red Rocker” Hagar announced last month that he was closing his El Paseo restaurant at 17 Throckmorton Avenue – at least until October – it sent shockwaves through the local business and restaurant community.

But while many El Paseo customers and neighbors expressed sympathy for the employees who lost their jobs, few worried about the job prospects of acclaimed chef Todd Shoberg, who had been helping the kitchen there for the past year. 

News of Molina creator Shoberg‘s next move came this week, when the folks behind the 55-acre Dillon Beach Resort announced that Shoberg will be the executive chef and culinary director of its Dillon Beach Coastal Kitchen restaurant and the property as a whole, according to the Marin Independent Journal.

“The menu will be super-focused and beachy, drawing from local purveyors,” Shoberg told the IJ. “Oysters, clam chowder, fish and chips, a burger and other beach staples will be done in an elevated, approachable and unique way.”

The restaurant is set to open Oct. 15 with lunch Tuesdays through Sundays and later will debut dinner on weekends.

While Shoberg’s next move is certain, El Paseo’s future remains in limbo, at least until Hagar – who cited an incredibly bust schedule due to his array of business interests, a popular Rock and Roll Road Trip TV show, a new album on the way and a concert schedule that runs through his annual, multi-day “Birthday Bash”shows at his Cabo Wabo Cantina in October – comes up for air.

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