Edible Sarasota showcases culinary leaders who apply forward thinking practices in the areas of locally sourcing, sustainability and environmental stewardship as well as restaurateurs who create unique dining experiences.

The feature article in the spring Edition of Edible Sarasota describes Chef Paul as someone who, “embodies the role of the consummate locally minded restaurateur and chef.” Whether it is designing a menu for a wine dinner, overseeing the creation of a catered event or wedding or creating a menu for the annual Chef Camp for Kids, Chef Paul is not only knowledgeable but passionate and particular when it comes to the details.

(photo by Kathryn Brass-Piper)

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