Lending his expertise to anything from writing, personal chef services to charity work, photography to food styling, Paul is constantly honing his skills to provide his clients with what they need.

The East Coast affords Paul the opportunity to live and breathe seafood, farm-fresh produce and the most exciting local market around.

From local scallops, lobster, wahoo, tuna, bison, dairy, poultry, honey and beef, Paul has some good grub at his fingertips.

With over 250 articles published since 2004, and a short book released in 2006 (The Heart of a Kitchen; Quips of a Rambling Chef), Paul is working on a new cookbook to be released in 2011.