Paul has a variety of services. He provides culinary experiences from small, intimate gatherings in your home to memorable once-in-a-lifetime events. He has a unique and wide array of experiences with over 14 years in the food industry. Working at and managing the kitchens at restaurants around New York has prepared Paul to plan and execute a flawless experience for you and your guests.

For me, cooking is...

A form of self-expression and innovation.

I learned to cook at...

I was fortunate to attend culinary school in the early years of my career. art institute of Philadelphia resulting in an exceptional career catapult

A cooking secret...

My one secret is to season everything twice.

My menus

Modern bistro style

STARTER

All inclusive

“Fo-gra” a traditional French foie gras pate made vegan with cashews, served with toast, seasonal jam,

FIRST COURSE

All inclusive

“ Tiny” Bean salad, green beans, white beans, radicchio, basil, roasted mushrooms, with sweet white balsamic reduction

MAIN COURSE

All inclusive

Lamb chop, (off bone) cream cauliflower; short rib strudel with whole grain mustard ; roasted broccolini ; finished with sauce perigoux

DESSERT

All inclusive

All spice cake, mescato poached pears, vanilla crème brulee, chocolate bark

American Traditional Holiday Dinner

STARTER

All inclusive

Cocktail Hour (Crudite Board: Sugar Sap Peas, Red Pepper, Carrots, Radish, Cucumbers, Baba Ganoush With Garlic Hummus Dip

Butternut Squash Soup, Diced squash, Herb Bread Crumbs and Fresh Cracked Black Pepper

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Roasted Turkey , Carved Great served with gravy, pulled leg meat and crispy thigh served boneless; fresh cranberry sauce with orange zest, roasted Brussels sprouts, candied yams, sautéed haricot vert with crispy shallot

DESSERT

All inclusive

Mini Variations of Pumpkin, Apple Pie with a traditional cheesecake

Midnight in Paris

STARTER

All inclusive

White Truffle oil - infused costard, Mushroom Ragout and Espelette

Dungeness Crab with variations of Cucumber, Toasted Brioche, Mustard Aioli, Dill Oil, Arugula and Baby Beet greens

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Venison Chop, Pan-roasted Butternut Squash and Braised Shallots

DESSERT

All inclusive

Variations of Strawberry (Sorbet, sweetened Crème Fraiche Sauce)

September

STARTER

All inclusive

Moroccan spiced lentil Soup

FIRST COURSE

All inclusive

Grilled Octopus, Garlic white Bean Puree, Dried black Olive crumbled, Mizuna greens, Tomato Confit tapenade and Chorizo oil

MAIN COURSE

All inclusive

Veal chop, Grated polenta, Saltee Broccolinis, Crispy shallot crumbled with a touch of raspberry vinegar syrup and fresh torn Basil

DESSERT

All inclusive

Variations of Strawberry

August

STARTER

All inclusive

FIRST COURSE

All inclusive

Pickle Shrimp Ceviche

Tomato salad with cherry and Champagne Vinegar reduction (orange zest, toasted cashew Brittle, Compressed watermelon, Basil oil)

MAIN COURSE

All inclusive

Crispy skin striped Bass with White Beans, caramelized onions, Merlot wine reduction, Pancetta Chip finished with fines herb salad

DESSERT

All inclusive

Modern peach and raspberry Melba

Holiday Vegetarian Menu

STARTER

All inclusive

Potato and leek soup

FIRST COURSE

All inclusive

Portabella Mushroom and arrugula tart with fontina cheese sauce

Napa cabbage and vegetable ravioli with a lemon brown butter parmesan and fine herbs

MAIN COURSE

All inclusive

DESSERT

All inclusive

Deconstructed Mississippi Mud Pie

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Chef Paul's reviews

4.83

•

22 services

Chef Paul prepared an excellent meal for us, I highly recommend him.

Chef Paul exceeded our expectations. The food was incredible. He’s very humble, friendly, and easy going. Very chill and discreet. He did a great seafood focused meal for us and worked with us to design the menu well. The dishes were thoughtful and well put together. Would highly recommend him for any occasion! Thanks Chef Paul

Chef Paul handled our kitchen with incredible skill. He created a memorable dining experience for us and our large group of guests. The real assessment of a Chef is how happy he makes you with the food. Chef Paul made us very, very happy. His menu selection and execution was world class. We all had a wonderful experience and would hire Chef Paul again.

Paul was AWESOME. On time, was very flexible with the menu and even added in a few specialty things that were not on the menu. We had a vegetarian and some allergies and he was very attentive to those. Overall the food was exquisite and he left our kitchen spotless. Best surprise we could have thrown!