Born and raised in Charleston, West Virginia, Paul Smith graduated from college and then enrolled in culinary school at the Culinary Institute of America (CIA) in Hyde Park, New York, and continued his education with the baking and pastry program at the CIA Greystone in Napa Valley, California. For his knowledge of wine, he achieved first level Sommelier.
Paul has been a chef at Chef Dan’s restaurant in Charleston; at the Ritz Carlton in Naples, Florida; and at the Wine Spectator Restaurant and Far Niente Winery, both in Napa Valley. He was pastry chef at the prestigious Inn on Biltmore Estate in Asheville, North Carolina, and chef at the exclusive Windsor Club in Vero Beach, Florida.
Returning home in 2007, Chef Paul served as Executive Chef at Meticulous Catering and Events and then as the Executive Chef at the University of Charleston. He offers cooking classes and private chef services, and is now the Corporate Chef at Buzz Food Service in Charleston.
“The culinary field has allowed me to travel and to see the world through food. I wanted to bring what I have learned and experienced back to the home state that has done so much for me and my family. My goal is to source the finest proteins and other food products from Buzz Food Service for West Virginia’s culinarians, and to partner with fellow chefs and restaurateurs to showcase our state’s culinary talent and enhance appreciation and demand for the highest quality cuisine.”
