Meet Our Team

CHEF and OWNER

Chef Paul’s culinary journey began in kitchens filled with tradition and heart, learning Southern staples from his Nana in Birmingham, Alabama, and Italian flavors passed down through his grandfather’s family. What started as a summer dishwashing job soon evolved into a passionate career. 

Paul’s path led him through some of the most respected kitchens in the country. At Roy’s Restaurant, a Hawaiian-fusion concept, he trained under a blend of Asian and European techniques, expanding his palate and sharpening his skills. At Café Ponte in Florida, he earned the opportunity to work at a 14th-century castle-turned-hotel restaurant in Italy, an experience that deepened his appreciation for patience, craft, and cooking with purpose.

He later held leadership roles at Mitchell’s Fish Market and Eddie Merlot’s Steakhouse, eventually overseeing multiple locations as a corporate chef and opening restaurants across the U.S. After years in the corporate world, Paul realized his passion was at the personal level, cooking for his community.

When the opportunity to take over Chef’s Café arose, Paul knew it was time for a new chapter. Today, he brings global experience and soul-food sensibilities to a local deli where hospitality is the main ingredient. From the beloved chicken salad to rotating chef features, every dish is expertly crafted with heart and an unwavering commitment to flavor.

At Chef’s Café, food is more than a meal, it’s a connection. Whether you’re a regular or a first-time guest, you’re always welcome at our table.

Favorite Things: food, live music, traveling, watching soccer, and board games

Favorite Sandwich: Cuban Sandwich and Club Sub

OWNER

AKA “The Boss” at Chef’s Cafe and the friendly face at the register on most days. A Cincinnati native, Laura began her career in hospitality while earning her bachelor’s degree at the University of Cincinnati. She joined Mitchell’s Fish Market, where she quickly became known for her dedication to exceptional guest service and hospitality. Her talents took her beyond Ohio, helping to open new Mitchell’s locations in Florida, and Connecticut, where she honed her skills in fast-paced, high-standard environments, and met Chef Paul.

After years in restaurant operations, Laura transitioned into working with major brands like Renaissance Hotels and Marriott. Her natural ability to connect with clients and her commitment to service excellence allowed her to thrive in corporate travel management, eventually leading her to a successful role with a National Travel Company, where she managed corporate travel programs for businesses nationwide.

When she and her husband purchased Chef’s Café, Laura brought her extensive hospitality and sales expertise into their business. Today, she ensures that every guest feels welcome and valued, believing that true hospitality can transform any place into a place where people feel cared for and at home.

Favorite Things: water-skiing, lake life, being in nature, and naps

Favorite Sandwich: Italian Lite