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Paul LiaoCulinary DirectorChef Paul grew up in a “food fanatic” family from Taiwan, and spent his adolescent years in Switzerland where people took their food very seriously. After spending those formative years in Europe, Chef Paul learned that eating well did not mean eating lavishly; however, it meant consuming the best ingredients during the peak season while gathering with friends and loved ones.After graduating from Boston University, he obtained a culinary degree from Johnson & Wales University in Providence, RI. After graduation, he worked in several notable restaurants including James Beard Award winning restaurant, Salamander, in Boston, MA, which specialized in Asian fusion cuisine under Chef Stan Frankenthalr. Then, he moved to California and landed a chef de partie position at Aqua in San Francisco and worked under Chef Laurant Monrique when it received 2 Michelin stars. From that point on, he moved to the East Bay and worked as a sous chef at Pearl Oyster Bar in Oakla ...
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