Chef Paul Wade

Chef Paul  Wade

Chef Paul Wade

Tavern on the Square at the Arrabella | Vail, CO |

Chef Paul Wade is a California wine country native with a national reputation for his creative, unpretentious approach to new American cuisine. Early in his career he was cited as a rising star by the San Francisco Chronicle and has been a guest at the James Beard House in New York City. His signature foodstyle speaks of hand crafted, organic, sustainable and small farm food sources, all of which have become become signatures in the industry. Wade has been cooking for most of his 43 years, beginning as an apprentice chef at the Sonoma Mission Inn and Spa under the former chef de Cuisine of New York\'s James Beard Award Winning An American Place. After a seven year, unprecedented culinary apprenticeship working with some of the most celebrated chefs in the wine country, including Masa Kobiashi at Auberge Du Soliel, Cindy Pawlcyn at Mustards Grill and Hale Lake at Meadowood Resort Relais & Chateaux, He was hired at 25 years old, as head chef at Chanterelle Restaurant in Napa California. In this arena, Wade was given “carte blanche” with ordering and preparing some of the most unique and exquisite ingredients from around the wine country and the world. This led to Wade’s passion for continuing the legacy and vision of true, original regional American cooking, where pure, flavor-driven menus and the quality of the ingredients are allowed to shine through. At the age of 28, Wade became Chef de Cuisine of The Four Seasons Wailea in Maui, Hawaii. Garnering much local and national acclaim, including the prestigious Mobil Travel Guide Five Star rating, as well as voted top 10 Chefs in Hawaii plus a \"28\" food score by Zagat. In November 1993, Wade opened the eponymous restaurant, Five Palms Beach Grill in the hip- luxury area of Keawekapu Beach, Maui, raising the bar on service standards and presenting a refined menu of contemporary Pan Asian cuisine. With a stint as Exec Chef at Maguy Le Coze\'s (Le Bernadine) The Cotton House Resort, a Relais Chateaux on exclusive Mustique Island in the Grenadines, a mere 80 miles off the coast of Venezuela, Wade cooked for an elite bunch that included Mick Jagger, David Bowie, Princess Margret and Tommy Hilfiger.


Ten years in the Colorado Rocky Mountains came next, including The Park Hyatt in Beaver Creek, The Peaks and Golden Door Spa in Telluride Colorado, and The infamous Little Nell Hotel, an exclusive Relais Chateaux in Aspen, where he was the founding chef of Montagna Restaurant and was Executive Chef for all of Aspen mountain\'s culinary operations. During his time in the Rocky Mountains he came away with 8 cookbook contributions, television guest apperances on all major cable networks, DiRona award, Food & Wine Magazine Top 50 Hotel Restaurants 2002 ,2003, 2004, Travel + Leisure’s “50 Best Hotel Restaurants”, the AAA Four Diamond award, the Mobil Travel Guide Four Star award, Conde Nast Gold List Top 5 Food Score USA 2004, 2005, guest chef apperances in both Australia and Italy, a nod from the James Beard House plus two awards for \"contribution to the foundation.\" Harvey Steinman and John Mariani agree that this \"top chef delivers big food\" Wade is also a featured chef with Art Culinaire, California Raisins, California Tomato Growers Association and The Florida Tomato Commission. He has contributed directly to the banning of Beluga caviar in the US through consumer product education and promoting domestic caviars. In spite of himself, he finds time as a musician of almost 30 years and owns and manages a small indie record label. Cris, his wife of 11 years is his partner in raising 4 adopted shelter animals. Passion and curiosity have always played a big role in his life. As a young child, having lived in 3 countries and 7 states by the time he was 16, Wade was exposed to a multitude of cultures and foodstyles, and jokingly considers himself an amature cultural anthropologist.

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