Chef de Cusine, Potager Restaurant
Both family and self taught, Chef Paul has run kitchens in Philadelphia, Pensacola, New York City, and Denver. He also managed a prep kitchen on an 800-acre organic farm in rural Virginia. Paul grew up on a 500-acre dairy farm in western Maryland and learned a lot about hard work, farming, how to run kitchens, and the basic concepts of kinship and community from his Granny and Pop Pop. Cooking his way through college, Paul’s culinary journey then took him to several coasts of this country continuing his education about how quality food brings people together. Everywhere Paul has cooked, he has had a close connection with the farmer. Ultimately, it is this connection that has brought him to Potager. He hopes to bring his experience in American, French, and Asian cuisine to the evolving seasonal menu at Potager.
To try and inspire someone each day, make an impact.
“It’s not so much staying alive, it’s staying human, that’s important. What counts is that we don’t betray each other.” George Orwell
Go for a run, take in the majesty of the mountains
Allow myself to day dream
The way you do anything is the way you do everything, so do it right
What I love most about Denver is its green space. The parks, the cherry creek trail, the amount of trees on city streets. The busy schedule of running a restaurant prevents us from getting out of the city, the parks and trails are great.
Favorite breakfast meal & restaurant?
COFFEE! Rivers and Roads Coffee. They do a great job, the nicest ppl, great brew, good pastries and breakfast sandwiches.
What are you doing at:
6:00 AM – sleeping, or being woken up by our two boxers, Cooper and Butcher
10:00 AM – Out for a run, city park, cheesman, cherry creek trail or platt river trails
12:00 PM – Favorite Lunch spot/meal?
Mr. Lucky’s Sanwiches, The Lucky Club
7:00 PM – Working the line
11:00 PM – Still cleaning the line or at the park with the our dogs one last time for the night
What drink do you need to get through the day and at the end (and how many)?
Coffee is essential, as many as 4-5 cups, maybe one preservice. lots of water too! After service I’ll have a Montaucky Cold Snack or a glass of wine at home, a light red or glass of Muscadet.
Most used App/Favorite Instagram Account?
instagram account, _nitch
What should everyone try at least once?
I would say running a marathon, but if you can’t run. Hike a 14er.
Where do you enjoy getting lost?
In my own creative mind