Chef Paul's successful career has resulted in exceptional culinary skills that span the globe, and combine the cuisine of several countries to create inspirational and unique dishes by incorporating the finest of local ingredients.

Chef Paul created the Menu Concept for Molokai Ranch Lodge, which reflects the ambiance of the 20’s and 30’s era. Japanese, Chinese, Filipino, and of course Hawaiian were the four main cultures evident in this era and are the only specific influences and cooking styles utilized. Molokai Regional Cuisine is the result of incorporating the fresh organic local produce, fish, shellfish and herbs available on Molokai with the four main cultures of Old Hawaii. Signature Appetizer; Hawaiian Mini Plate featuring: Kalua Pork Lumpia on a Poi Dipping Sauce; Ahi Sashimi Stacks with avocado and tobiko, Sugar Cane Skewered Poached Salmon in a Lomi Tomato Martini Cocktail.

Chef Paul has been instrumental in creating a series of bi-cultural food themes for The Gallery Restaurant, inviting guest chefs and Master Sommeliers to inspire a fine dining experience. The Signature dish of Six Peppered Ahi was the Salad Winner of the 1993 Hawaii Seafood Culinary Experience Excellence Competition. Chef Paul has assisted many of the world’s finest chefs at Mauna Lani’s Annual Cuisine’s of the Sun event.

Chef Paul developed under Executive Chef Michel Pieton and Ester Carpenter at the Four Seasons Newport Beach, considered to be one of the Top 25 American Chefs by Food & Wine.