Signature dish:
Seafood PaellaPeople say I was raised in the kitchen. I’ve been cooking and helping my family create since 6 years old. My grandpa operated a restaurant in the Philippines and was a true farm to table. During my childhood, I was fortunate to travel and open my palate to further my culinary adventures. In 2001, I graduated culinary school and started working in the industry. My experience ranges from fine dining to upscale casual. I have worked with alumni from El Bulli and was part of the opening team of The Bazaar by Jose Andres at the SLS Hotel in Beverly Hills. Prior to that, I was the Chef de Cuisine at JW’s Steakhouse in Anaheim Marriott where I earned an article from Westways Magazine (AAA magazine) which featured the revamp of their fine dining steakhouse restaurant. Food is a never ending journey and continue to hone the craft in my home kitchen.
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Amazing experience with Chef Paulo, who made my wife’s birthday dinner a special experience, even with dietary restrictions. Thank you!