He cooked the most delicious and special meal for my parents’ 40th wedding anniversary. Everyone said the food was spectacular. His attention to detail and thoughtfulness shined throughout the meal. Everything was just perfect. Thank you, Chef Paolo!
Chef Paolo spent six months with us for the summer, and was exceptional. Every detail of the meal for planning, shopping, and executing was well thought out and prepared to perfection. He adapted our dietary preferences daily as well as the family vacationing at our home and the occasional lunch/dinner guests. He was open to hearing our personal taste critiques and modified accordingly. We will undoubtedly hire him again.
If I could give Chef Paolo 100 stars, I would! He was very responsive and thorough in the menu planning. We hired him for a dinner party and he completely blew us away. In addition to his food being absolutely outstanding, Chef Paolo is professional, kind, and passionate about cooking which was evident in the dishes he prepared. He is a value added to any event! Thank you Chef Paolo for making our evening so special, we will never forget our experience!
Being born at the foot of a volcano, Mount Etna in Sicily, my passion for the culinary world began at a very young age. As I used to watch my father with just a few ingredients, fresh rosemary and tomatoes from the garden, capers that climbed the walls of our home and wild asparagus that grew in the countryside. I would tag along to the butcher’s for a specific cut of meat “and don’t forget the bones for stock”, my mom would call us out to us as we stepped out the door. My favorite shop was the pasticceria/cafe’ for baba’ rhum,Saint Honore’ cake and last but the best GELATO. Later on my family opened a cafe of our own, where I worked along with my brothers and sisters and I began to learn pastries. I worked in the family business until the Italian army called me. When they become aware of my background, I soon found myself cooking in the kitchen for some of the generals. I don’t recall ever shooting a gun. After the military service I returned to work at the cafe and continued learning the Italian cuisine. In 1980, I had the blessing to selected to come to America to open a new restaurant in Omaha Ne, together with my mentor, my oldest brother. I returned to Sicily in 1986 as a married man, to attend the Cordon Bleu Culinary School in Catania Sicily, Diploma in Haute’ Italian Cuisine and so was the decision to come back to USA , to restart my my career. We started in Chicago Il. with the opening of “The Fairmont Hotel” then in Florida to Walt Disney World “The Grand Floridian Hotel”opening team and the “Flagler’s”Italian restaurant, as I worked at the Grand, I was chosen to be one of the chefs to participate on the opening of the Disney park in Paris France”EuroDisney” at the “California Grill”Restaurant. After I returned to Florida a new job came to me with Darden Restaurants. I worked for Darden for 25 years, 20 of them spent in Italy 3 months per year teaching Italian Cuisine. HUMBLY Chef Paolo
PS. Our daughter was born in Sicily.
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