Paul is the Head Chef of the Victoria Cool Aid Society whose culinary career was inspired by his late Mother Anita, who was a cookbook author, culinary activist, and recipient of the Order of Canada. A graduate of the Stratford Chefs School and armed with over twenty years of culinary experience and his Red Seal certification, Paul and his team prepare, deliver and serve nearly 1000 meals a day to members of Victoria’s most vulnerable populations.
His career has taken him to remote gulf islands in BC, a fly-in fishing lodge in Northern Ontario, a boutique hotel near Parliament hill in Ottawa and now into Social Services and Healthcare on Vancouver Island. Paul’s food philosophy has always been “fresh, local and seasonal” with an emphasis on working with local farms and producers. Paul is also an advocate for food rescue, reducing food waste and the long term sustainability of our food supply chain. He is grateful to live on Vancouver Island with his three sons and to be part of the diverse and bountiful food, beverage, and farming community that this area has to offer, along with its growth and preservation.