Executive ChefPhone: (808) 955-5559
As a child growing up in New York City, Paul aspired to be a pilot, a carpenter or a chef. After becoming a carpenter, Paul traded in his woodworking tools for a knife set and enrolled at the French Culinary Institute, where he was inspired by the incredible knife skills of Jacques Pepin. Upon graduation, Paul worked at Oceana, Tabla and AZ restaurants in NYC.
The sunny fair weather of the west coast pulled Paul to San Francisco in 2003 where he served as Executive Sous Chef at Bruno’s in the Mission and later, Wolfgang Puck’s Postrio as Chef de Cuisine. Paul opened Swell Restaurant as Executive Chef in 2009. In 2011, Paul moved to Hawaii for more fun in the sun, becoming Executive Chef at Sarento’s in 2012.