Paul’s culinary journey began when he was a high school student working as a line cook at a landmark eatery called Violi’s Restaurant in his hometown of Massena, New York. The establishment had been open for more than 60 years and was owned by a prominent family in his small town.

Paul grew up in a family of fantastic cooks. “I think it’s a combination of their impact and the experiences I had growing up in a large family that influenced my cooking overall,” he says. In 2008, Paul moved to be closer to family in Greensboro, North Carolina, where he became a sous-chef at Sweet Basil’s under chef Tad Engstrom. After about three years working with other kitchens in the area such as Green Valley Grill and Proximity Hotel, he decided to attend New England Culinary Institute in Montpelier, Vermont. In 2012, he entered into his first paid internship at Fearrington, where he first worked with Chef Colin Bedford.

He returned to NECI to complete an associate degree. He then began work at The Ballantyne Hotel in Charlotte, North Carolina, under chef Michael Rayfield, before joining the Fearrington team in 2016. He officially took the reins as Executive chef in 2022.

Paul says Fearrington offers a rare opportunity for chefs. “It’s an amazing place to work because it’s such a supportive work environment – the team and every person who is a part of the inner workings of the restaurant are truly valued by everyone involved,” he says, “and I can say from experience, that is somewhat uncommon in the restaurant industry.”

Having creative freedom with the menu is also a draw. “In both our main dining room and our bar, we intentionally evolve our menus with the seasons,” Paul shares. “We want to keep it fresh, new and interesting for guests who visit regularly. And we’re always excited to share new dishes we’ve been working on.”

Under Paul's direction The Fearrington House restaurant was included in the first ever North Carolina Michelin Guide.