Paul Richards has been teaching at Marcel’s since 2022, but his experience started over 40 years ago with a Swiss Culinary Apprenticeship. His philosophy is akin to a mashup of Jacques Pépin and Alton Brown (some rustic French paired with the “science-y” stuff), while operating in a kitchen brigade team environment. Full of what he calls “Stupid Chef Tricks”, he loves when his students have that AH-HAH moment.

Favorite Ingredients: Salted European Butter, Herbs de Provence, The Noble Pig, did I mention Butter?

Must-have Kitchen Items: Kitchen Scales, 10” Chef’s Knife, 14” Skillet, Deli containers/Portion Cups

Favorite Season to Cook in: Fall

Sweet, Savory or Spicy: Savory

Go - To Comfort Food: French Fries (cooked in Beef Tallow or Duck Fat, please!)

Fun Fact: Ask him to do his Christopher Walken impression