Paul first became interested in cooking when he was given a wok as a gift and started cooking dinner for his family. Shortly after, he enrolled at Johnson and Wales University in Norfolk, Virginia. After two years of study and an apprenticeship at Mahi Mah’s sushi bar, he graduated in 1998 summa cum laude. After graduation, he went to work at the Homestead Resort in Hot Springs, Virginia. There he learned under classically trained European chefs and was exposed to continental cuisine and classical technique. Next, Paul moved to Southern California to work at the Four Seasons Hotel in Newport Beach. It was there that he was exposed to California Cuisine and the array of seasonal products available to a chef. The next stop was the Brown Palace Hotel in Denver, Colorado. He was the chef of the casual Ship Tavern Restaurant, and then at the age of 25, he was promoted to run the four-star, four-diamond Palace Arms Restaurant. After a couple of years of experimentation and honing of skills, he moved on to work at the five-star, five-diamond Broadmoor Resort in Colorado Springs, Colorado. At the Broadmoor, he ran the contemporary continental restaurant The Penrose Room. It was from there that Paul moved to Vail to be the chef de cuisine at Sweet Basil. After one winter season, he was promoted to executive chef, and has been running Sweet Basil’s kitchen since 2006.

Sweet Basil is a creative, modern American restaurant located in the heart of the Vail Village that was voted Colorado’s Most Popular Restaurant by the Zagat survey. The menu features imaginative cuisine with an innovative array of diverse influences. A destination for wine lovers as well, its wine list features more than 500 carefully chosen selections from around the world. Lunch is served Monday through Friday. Dinner is served nightly. Brunch is served Saturdays and Sundays. The bar is open throughout the day.

Established in 1977, Sweet Basil has been a favorite for travelers and locals alike for more than 30 years.