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Chris Paul

Food, for me, has always been a way to connect to the world - to nature, family, friends and my own sense of discovery.  From picking fresh berries as a young boy, to selecting the best market produce as a Chef, I have somehow always been aware that nourishing the body can also be a way of feeding the soul.

Nature provides the mix of colors, textures and flavors to delight our senses. That array of palettes at my disposal allow me to create innovative dishes.  As one of only seven Master Fusion Chefs in the world, I find that exciting. As a culinary artist, sharing that excitement with people is what feeds my soul!

I make every recipe ingredient from scratch and will never compromise on the quality of my dishes, but I also want my food to please all the senses and, most of all, to be a joyful experience.  


• Johnson & Wales University

• Florida Culinary Institute

• New England Technical



• Restaurant Chef/Restaurateur

• Restaurant Consultant

• The Balancing Act on

   Lifetime Cable

• Network Guest Chef

• Cookbook Author

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