Catering by Chef Paul

Specialties

Catering by Chef Paul, a new upscale catering service offered by Chef Paul serving Connecticut shoreline from New Haven to Madison area.

Chef Paul will make your event a special and memorable one, and for you to feel like a guest among your own guests!

Count on Chef Paul to provide his passion for culinary arts and organization skills, barely seasoned with a pinch of French accent!

James Beard award winning Chef Paul offers catering in your home cooked on your premises, for 8 to 20 pampered guests. Includes personalized, themed and degustation menus prepared in your kitchen.

Chef Paul’s competitive edge relies on cooking ethic, no precooking of seafood, meat and vegetables. The menus are based on local, fresh and seasonal ingredients (when available) including seafood and shellfish.

Other services include a one on one cooking class and a fun cooking class party

Both performed in your own kitchen.

History

Established in 2013.

Catering by Chef Paul was created in response to a need for an upscale catering service, offered on clients’ premises and for small pampered group. Using only fresh in season and local products (upon availability) Prior to event preparation is minimal, most of the cooking is performed on customer’s ground. Serving Connecticut shoreline from New Haven to Madison.

View on line Chef Paul’s credentials, awards and experience in high end culinary fields.

Meet the Business Owner

Chef P.

Business Owner

20 years experience as an executive chef and Chef de Brigade including France Michelin stars restaurants

Won an Award from the James Beard Foundation (New York)

Twice laureate from international contests (Europe)

Master of apprenticeship

Restaurant Menu consultant

Founder of Finger Lakes Culinary Bounty in cooperation with Cornell University

The way I cook:

Utilize classical learned foundations, to deliver an intuitive cooking style that is personalized, borrowing from US-​Euro and Fusion cuisine.

Ingredients are chosen for their high quality, fresh, in season, local and sustainable when available.