Executive Chef & Partner

Paul began his culinary career at Mahi Mahi’s Sushi bar while pursuing his degree from Johnson and Wales University in Norfolk, Virginia. Upon graduating summa cum laude, he accepted an Assistant Chef position at the Homestead Resort in Hot Springs, Virginia.  Smart decision, since this is where Paul met his now wife, Theresa. From this point, Paul traveled the country working as a chef at luxury hotels, focusing on fine dining restaurants, including the Four Seasons in Newport Beach, California, The Brown Palace in Denver, and The Broadmoor in Colorado Springs.  

Paul brought his experience and dedication to his craft to Sweet Basil as the Chef de Cuisine in October 2005. In the Spring of 2006, Paul was promoted to the role of Executive Chef at Sweet Basil. In November of 2012, Paul was again promoted, this time as Executive Chef and partner of both Sweet Basil and Mountain Standard.

Outside of the building Chef spends time with his girls, Theresa and his daughters Vivian and Harper, skiing, walking Bosco the dog, adventuring on the river, and watching University of Virginia basketball.  If there is a fishing excuse, Paul has used it! Although he cooks very little at home, he experiments with the Big Green Egg. Paul’s epic beard growing ability is preparing him for his second career as lumberjack/blacksmith when he settles back in Virginia’s Colonial Williamsburg.

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