Chef Paul Vanderpool Jr

Personal Chef in Gatineau

A highly accomplished chef with extensive experience overseeing food and pastry production across multiple outlets and large-scale banquet functions. My background includes developing creative menus, establishing detailed food purchasing specifications, and crafting refined recipes, while directly supervising culinary and pastry teams to ensure the highest standards of quality, consistency, and sanitation.

Throughout my career, I have maintained a strong commitment to excellence, earning three Gold Awards in recognition of my culinary expertise. I have also made numerous television appearances on Food Network, A Channel, CTV Live, and MaTV, sharing my passion and knowledge with a wider audience.

I have had the honor of serving as a judge for Le Cordon Bleu graduates in Ottawa and participating as a judge in the Winterlude Cook-off at the ByWard Market. In addition, I have contributed to recipe development for published cookbooks, including work on my own culinary projects.

My approach combines leadership, creativity, and technical precision, ensuring every dining experience reflects professionalism, innovation, and a dedication to culinary excellence.

For me, cooking is...

A Passion, to unite people together through food is unique.

I learned to cook at...

Through my Father who was a Chef in Louisiana where I followed his footsteps and went to The Culinary Institute of America to further my career.

A cooking secret...

Harmony, bringing people together to show how passionate I am towards cooking.

My menus

European

STARTER

Choose 1 dish

Duo of Foie-Gras Tasting, Foie-gras terrine and foie-gras crème brulée with ice wine gelée

Grilled Asparagus, served with arugula salad, truffle oil dressing and Parmesan shavings

FIRST COURSE

Choose 1 dish

Lobster Bisque, served with crème fraîche and cognac

Classic Alsatian Style Onion Tart, served with curly endive salad and mustard dressing

MAIN COURSE

Choose 2 dishes

1 & 1/2 Pound Atlantic Lobster, Steamed and shelled, served with sauted market vegetables and saffron butter sauce

Slow Braised Lamb Shank "Provencal-Style", Roasted sweet garlic served with truffled gnocchi and glazed carrots

Grilled Veal Medallions, with veal demi-glace and morel mushrooms

DESSERT

All inclusive

Tarte aux Pommes à l'Alsacienne, Warm Alsatian styled apple tart with vanilla ice cream

Chef's Adventure

STARTER

All inclusive

Shaved Brussel Sprouts, farro, shaved fennel, plum, toasted almonds, local dates, sorrel, mint ginger vinaigrette

FIRST COURSE

All inclusive

Fried Rice, crispy pork belly, gold rice, nira kimchi, roasted peanuts, 5 spice, fried egg

MAIN COURSE

Choose 1 dish

Dry Aged Masami Ranch Ribeye, 18oz canadian wagyu, roasted cipollini onions, broccolini, heirloom carrots

Diver Scallops, sun gold tomato coulis, chioggia beets, snap peas, pea tendrils

DESSERT

All inclusive

Cherry & Peach Crostata, mascarpone vanilla ice cream

Authentic Asian

STARTER

All inclusive

Chicken Lettuce Wraps with Peanut Sauce

FIRST COURSE

All inclusive

Vietnamese Chicken Salad (Gỏi Gà Bắp Cải)

MAIN COURSE

All inclusive

Thai Cashew Chicken w Basmati

DESSERT

All inclusive

Celiac

STARTER

All inclusive

STUFFED POTATO CAKES, WITH MUSHROOMS, VEGGIES, AND VEGAN CHEESE

FIRST COURSE

All inclusive

AVOCADO TUNA SALAD

MAIN COURSE

Choose 1 dish

Chicken & Broccoli Stir Fry

Lamb shanks osso buco style

DESSERT

All inclusive

Southern Red Velvet Cake,

Authentic Italian

STARTER

All inclusive

Italian Antipasto

FIRST COURSE

All inclusive

Eggplant Parmesan, layers upon layers of crispy breaded aubergines with pasta sauce and melted cheese

LobsterRavioli, filled pasta accompanied w lobster reduction and saffron emulsion

MAIN COURSE

All inclusive

Chicken Parmesan, breaded chicken cuts smothered with marinara sauce and melted cheese

DESSERT

All inclusive

Affogato, an espresso shot that’s sweetened with a scoop of creamy gelato

Korean

STARTER

All inclusive

SWEET AND SPICY KOREAN POTSTICKER SALAD (BIBIM MANDU, 비빔만두)

FIRST COURSE

All inclusive

Kimchi Pancake (김치부침개)

MAIN COURSE

Choose 1 dish

Bulgogi (Korean BBQ Beef, 불고기)

Momofuku Bossam (Korean Roast Pork)

DESSERT

All inclusive

KOREAN CINNAMON PUNCH (SUJEONGGWA, 수정과)

New Year's Eve

STARTER

All inclusive

Prawns – Sautéed in dry vermouth, garlic, red chilies, and lime

FIRST COURSE

All inclusive

Arugula Pear Salad with White Truffle Vinaigrette

Cheese Plate

MAIN COURSE

All inclusive

Seared Foie Gras on Toasted Brioche with Strawberry-Mint Reduction w coffee seared filet mignon

DESSERT

All inclusive

Vanilla Gelato Topped with Salted Caramel Sauce

Authentic Mediterranean Cuisine

STARTER

All inclusive

Authentic Greek Salad (Horiátiki Salata)

FIRST COURSE

All inclusive

Eggplant, Lentils, and Peppers cooked in Olive Oil (Turkish)

MAIN COURSE

Choose 1 dish

Eggplant Parmesan with Prosciutto (Italy) (Gluten Free)

Grilled Swordfish with Lemon Parsley Topping (Greece)

DESSERT

All inclusive

Cinnamon Walnut Apple Cake Baked with Olive Oil (Greek Island of Crete)

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Chef Paul Vanderpool Jr

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More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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