Chefstructor | Foodie
Armed with an extensive repertoire of dishes from the Mediterranean, Paolo moved to San Francisco in 1998. After a year at an upscale French brasserie, Paolo accepted a head chef position at the Bistro at Glen Ellen, in the heart of the Sonoma wine country. While overseeing the Bistro, Paolo helped open Wild Fox Mesquite Fired Kitchen, an eclectic all-American steakhouse. He remained the head chef for the next three years, Seeking to expand his passion, Paolo accepted a chef position at St. Francis Winery in Santa Rosa California and spent the next three years executing flawless wine and food pairings under Executive Chef Todd Muir. Before returning to Colorado, Paolo and Chef Muir prepared a seven course meal at the infamous James Beard House in New York City.