Managing Partner/Executive Chef
Paul graduated from Johnson and Wales in 1983 and joined Carbone’s as a broiler chef for a short time. He then expanded his culinary skills by exploring other cuisines elsewhere, including classical French, Cajun, and Creole. He returned to Carbone’s in 1984 as General Manager and Executive Chef. Carbone’s restaurants' consistent reputation for excellence in cuisine is a product of his long term involvement. Along with Vinnie, he is also recognized by the James Beard Society.