Chef Paul Joseph always enjoyed cooking for family and friends, it was no surprise when he left his accounting career to go study at the Culinary Arts Institute – Hudson County College and went to train at the AAA Four Diamond rated Le Petit Chateau in Bernardsville, NJ.

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He began his culinary career and honed his craft with tenure at the legendary Tavern on the Green, and then served as Chef-Consultant at Sweet Basil in West Orange, NJ where he received three stars from Nancy Thorpe of The Record. He worked as Chef de Cuisine at Le Rendez Vouz in Kenilworth, NJ under owner and Executive Chef Philippe Lièvre, who was awarded three stars by Pat Tanner of New Jersey Monthly, Excellent by David Corcoran of the New York Times. Executive Chef at the four diamond Warwick New York Hotel and Bobby Van’s Steakhouse in NYC. He also toque as Executive Chef at RAVE Catering & Event Planning (a Glatt Kosher company.) Most recently, Executive Chef at FireBird Russian Restaurant in Hell’s Kitchen, where he receives the highest rating for food on OpenTable, and Zagat. Additional reviews from ELLE, New York Press, COSMOPOLITAN, Gotham Magazine, RESIDENT, Frida Sweden, The Washington Times, Caviar Affair, CityEats, and other accolades.

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Chef Paul infuses his Classical French training with great usage of organic grown produce and free-range meats, and sources his own sustainable ingredients from local farmers and vendors. With his philosophy on using no artificial products, simple reductions, natural jus and emulsions, he understands and respects the natural flavors of each ingredient that he uses to create seasonal menus.

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When he’s not orchestrating in his own kitchen, Chef Paul remains active in the culinary field working as a Chef Consultant where he provides executive leadership to restaurateurs and restaurant groups in the tri-state area. An avid Culinary Arts Instructor teaching and mentoring tomorrow next top chefs.