Before joining Callebaut, Paul worked for years in fine dining as a pastry chef and baker in Michelin kitchens as well as various bakeries and patisseries across the country.
Paul is deeply inspired by the seasons and often considers the entire story of an ingredient as he conceptualizes his recipes. From cacao to cilantro, strawberries to saffron, the essence of these flavors shine brighter when we respect their origin and the people responsible for their growth.
Paul's perspective in the kitchen is strongly rooted in European theory, but he enjoys twisting iconic flavors for a fresh take on nostalgia.
In addition to his work in the kitchen, Paul is a passionate advocate for education, focusing on sharing his knowledge of techniques and theory. As a co-chair of the Sweet Table Chicago events, he is extremely proud of creating a safe space to empower his local pastry community.
