Paul joined Kendall-Jackson in 2017 as Chef within our Culinary program supporting not just Kendall-Jackson, but our broader vision. His passion for charcuterie has expanded our sausage and pâté program, while his enthusiasm for food and innovation has brought new ideas and opportunities that are best tasted when visiting the Kendall-Jackson Wine Estate & Gardens.

As Chef de Cuisine, Paul works alongside both Executive Chef Sasha and Chef Tracey to deliver an extraordinary experience for guests visiting our tasting room and attending our events. If you've ever attended a Farm to Table dinner, chances are you've seen Paul putting on a show in the outdoor kitchen while preparing the evening's fare.

When not slicing meats or hamming it up behind the grill, Paul loves to explore the world by combining his love of food and travel.