Hello
I am Paul Leal, and I am enthusiastic about the prospect of transitioning my career from program management and team leadership to the restaurant and food industry.
With a background in leadership and project management AND a passion for culinary art, I am confident that I can make a significant contribution to your team's success. Let's explore how my diverse skill set can help your restaurant or food-related business reach new heights!
​
​
​
My Journey ~ My Inspirations
My passion with food began at a very early age. I was the youngest cousin on both sides of my family, so I didn't have much in common with my older cousins. Soon, I found myself in the kitchens of my aunts and grandmothers, watching, listening, and tasting! Eventually I was helping in anyway that I could. I started stirring or simply keeping a close eye out for boil-overs, but then was quickly participating and learning, chopping and mincing, flipping and sautéing.
My dad's side of the family is Hispanic and without any regret, I have to say this is my favorite style of food! I have admittedly perfected Spanish rice and refried beans and would go head to head with any authentic restaurant or Tia or Nana on these traditional sides. Over the years I believe I've perfected some tasty dishes my mom used to cook up using some conventional ingredients and perhaps some shortcuts here and there.
​
My mom's side of the family was German, so I grew up loving the hearty stews and sausages, roasted vegetables, thick noodles and baked potato dishes. It didn't take long to grow to love the powerful flavors and aromas of horseradish and cooked cabbage and onions. One of my favorite yearly holiday traditions was to gather at my mom's house and make our holiday sausage, ground through my grandfathers old school meat grinder, using our family's recipe for Christmas Eve dinner.