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Paul Piscopo

Executive Chef at Bi-Rite Family of Businesses
Intro Book
Seasoned executive chef with 20+ years of experience in fine dining, catering, and restaurants.
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Location
San Francisco Bay Area, US
Skills
  • Banquets
  • Catering
  • Chef
  • Restaurants
  • Menu Development
  • Show all
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Bio

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Paul Piscopo is a seasoned executive chef with 20+ years of experience in fine dining, catering, and restaurants. He has worked with prominent companies like Bi-Rite Family of Businesses, Bon Appétit Management Company, and Starwood Hotels & Resorts Worldwide, Inc. Piscopo holds a Bachelor's degree in Business Administration and Management from Castleton State College and an Associate's degree in Culinary Arts/Chef Training from The Culinary Institute of America.

Experience

  • Bi-Rite Family of Businesses
    • San Francisco Bay Area
    • Executive Chef
      • Sep 2021 - Present
      • San Francisco Bay Area

  • Bon Appétit Management Company
    • San Francisco Bay Area
    • Executive Chef
      • Apr 2021 - Aug 2021
      • San Francisco Bay Area

  • Off the Grid
    • San Francisco Bay Area
    • Executive Chef
      • Mar 2017 - Apr 2021
      • San Francisco Bay Area

  • Pabu San Francisco
    • PABU San Francisco
    • Executive Chef
      • Mar 2014 - Oct 2016
      • PABU San Francisco

      Executive Chef for PABU Izakaya and The Ramen Bar.

  • Starwood Hotels & Resorts Worldwide, Inc.
    • San Francisco Bay Area
    • Executive Chef
      • Feb 2003 - Feb 2013
      • San Francisco Bay Area

      W Hotel Executive Chef, Responsible for Trace Restaurant, The Living Room Bar, In Room Dining, Banquets and Catering. Assisted in the development of the Trace Restaurant concept for Starwood Hotels and Resorts. Opening task force for Trace Austin. Established an in house Apiary program for the W Hotel San Francisco, the first for Starwood Hotels and Resorts. Provided marketing opportunities, stewardship and training in addition to product for the restaurant and guest amenities.

  • Kimpton Hotels & Restaurants
    • MASA'S San Francisco
    • Executive Sous Chef
      • 2000 - 2003
      • MASA'S San Francisco

      Executive Sous Chef to Chef Ron Siegel.Masa's incorporated Japanese influences and French technique in addition to utilizing all of the incredible product the Bay area is known for.Executed the day to day operation of this San Francisco institution. Earning 3.5 Stars from Michael Bauer.$3 million in annual sales.

  • Aqua Development Corp.
    • Charles Nob Hill, San Francisco
    • Sous Chef
      • 1997 - 1999
      • Charles Nob Hill, San Francisco

      Executive Sous Chef to Chef Ron Siegel.Consulting Chef for Ron Siegel's Grande Blue, Tokyo Japan. Trained and developed an all Japanese team to execute menus based off of the award winning Japanese "Iron Chef" menu. Worked in all disciplines of the kitchen at Charles, developing techniques and relations utilized to this day.

  • Oliveto Restaurant
    • Rockridge Callifornia
    • Line Cook
      • 1996 - 1997
      • Rockridge Callifornia

      Worked all areas of this acclaimed northern Italian restaurant.Gained exposure to true farm to table cuisine, whole animal butchery, ingredient driven, themed menus.

Education

  • 1993 - 1995
    The Culinary Institute of America
    Associate's degree, Culinary Arts/Chef Training
  • 1988 - 1993
    Castleton State College Castleton, Vermont
    Bachelor's degree, Business Administration and Management, General

Suggested Services

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Industry Focus. “Restaurants”

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