He soon realized he wanted to turn this craft into art and so, in 1986 Paul enrolled at Johnson and Wales University in Providence, Rhode Isalnd, where he studied Culinary Arts, graduating with honors in 1988.

After graduating from Johnson and Wales, Paul became the Sous Chef at 40 Main Street, a New York Times rated 3-star restaurant located just outside of Manhattan in northern New Jersey. For 2 years Paul was responsible for a seasonal menu that changed daily and monthly winemaker dinners, thus introducing him to seasonal ingredients and the art of wine and food pairing.

In 1991, Paul’s passion for wine and food brought him to Southern California where he began working at the Robert Mondavi Wine & Food Center  under Executive Chef, Roseanne Ruiz.

In 1993, Paul was named Executive Chef at Sorrento Grille in Laguna Beach. During his tenure, Food Editor, Rith Reichl named Sorrento Grille to the LA Times top 40 restaurants in Southern California. He also began his commitment to the local community donating his time every year to S.O.S. (Share Our Selves) and other local causes.

In 1996, Paul opened  Egan House in San Juan Capistrano as the Consulting Chef, where he was able to help bring immediate recognition and success as one of the area’s top dining establishments. Egan House was name 1996 Restaurant of the Year in Orange County.

In 1997, Paul returned to the Robert Mondavi Wine and Food Center as Executive Chef where he created seasonally inspired menus paired with Robert Mondavi’s family of wines. He also conducted monthly demonstration and participation cooking classes and taught philosophies and properties of wine and food pairing. Paul has participated in the Great Chef’s program at the Robert Mondavi Winery in Napa Valley for the last 6 years, working with some of the world’s top chefs including Alice Waters, Thomas Keller, Jean George Vongerichten, Daniel Boulud, Gary Danko, and Charlie Trotter.

In 2003, Paul created CULINARY CONCEPTS, a wine and food consulting company, creating wine and food programs at many of the top restaurant establishments in Southern California and including Constellation Wines.

In 2008, Paul opened the Orange County Wine & Food Center as Executive Chef/Partner. The Center is in the Former Robert Mondavi Wine & Food Center bringing back the gracious lifestyle of wine, food and the arts originally envisioned by Robert Mondavi himself. The Center has a “State of the Art” Demonstration Kitchen and Wine Bar where Paul conducts cooking classes and wine and food education events. The Center also has a Guest Chef Cooking Series, a Wine Education Series and the Special Event Facility for events up to 300 guests inside, 300 guests in our manicured Rose Garden and up to 1000 guests outside in our Grand Park all in the heart of Orange County.