Where culinary ambition meets scientific precision, we create superior products through true collaboration. By fostering strong partnerships, we transform visions into reality and redefine what’s possible in food innovation.
MEET CHEF PAUL
Born into the restaurant family business in New Jersey, Paul has spent all his life in the professional kitchen environment. As a Johnson and Wales University graduate, he quickly jumped into the competitive and creative world of “high-end” restaurant dining.
In pursuit of the “farm to table” movement in California, Paul found his way to the West Coast. He headed up award-winning restaurant kitchens, including Sorrento Grille in Laguna Beach (La Times Ruth Reichl’s Top Restaurants in Southern California).
Paul eventually earned the title of Executive Chef at the Robert Mondavi Winery. During his tenure, Paul worked alongside many of the World’s Top Chefs in his kitchen and traveled the world working in their kitchens representing Robert Mondavi Winery, including Chefs Thomas Keller, Daniel Boulud, Charlie Trottier, Alice Waters, and more.
In 2009, Paul brought his experience to the world of food manufacturing as Head of Product Development at Fuji Foods (Fujisan, Okami Foods) and The Food Collective (Artisan Bistro, Helen’s Kitchen). As a chef, he emphasized culinary technique and the importance of product freshness within food manufacturing.
Founded in 2016 by Paul, Culinary Innovation has grown into one of Southern California’s premier food manufacturers, proudly serving leading restaurant chains, retailers and distributors. As demand continues to rise, Culinary Innovation expanded in 2025 with the opening of a second facility featuring full-scale production and cold storage capabilities.
