Chef Paul Stanislaw's interest in food started as a kid, learning to cook his Italian-Lebanese-Czech household's family recipes. Dedicated to food early on, Paul officially began his culinary journey at fourteen when he took his first job as a prep cook and dishwasher. He went on to graduate from the Culinary Institute of America in 2006 with a bachelor's degree in culinary arts management. He owned and operated Absolute Catering in Orlando for five years, worked as the Executive Chef on a private yacht, managed a boutique catering company in San Francisco, cooked in Vietnam, was the Chef at the award winning Chef's Table at the Edgewater Hotel, and taught culinary arts to the general public for two years.  

 

He and his wife ventured out to the Pacific Northwest in 2015 to enjoy the culinary bounties that it provides.   

 

Chef Paul has traveled much of the globe in search of new flavors and exquisite wines. He also has a passion for home brewing, mushroom foraging, and fishing. All of these hobbies and passions lead to a unique understanding and appreciation of the ingredients he uses and the spectrum of flavors and techniques he applies to them.