Chef Paul Rago
Chef At Home in Los Angeles
Get to know me better
Cooking is ephemeral, speaking to the sense memory corners of the brain. At the end of the day, we all crave that connection and are all hungry.
Halfway through college, I knew I wanted to be a chef. After finishing my studies at UC Berkeley, I immediately dedicated my life to mastering my craft, to being better with each passing day. For that reason, I sought out the Michelin system. I have now amassed over twelve years of professional experience, almost nine of which were spent at Providence where I advanced to the level of Sous Chef. Cooking called to me because my most cherished memories all revolve around the dinner table. I hope to be able to not just cook for you, but to curate a lasting, precious experience that you will value as I value mine.
More about me
For me, cooking is...
An integral part of our most important experiences - celebrations, remembrances, accomplishments, rituals, or a pick me up after a rough day.
I learned to cook at...
I cooked at two restaurants before hand, but I truly learned to cook at Providence, under the tutelage of Chef Michael Cimarusti.
A cooking secret...
Attention to detail, the most important aspect of being a chef.
Book your experience with Chef Paul
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