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Cooking Style: California Cuisine
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Thrity-three year old Paul Piscopo is a native of Westchester, New York. He was raised in an Italian-American family and was inspired early on by his grandmother’s cooking. She welcomed him into the kitchen, and thus an interest in the culinary arts came naturally to Paul.

Paul attended the Culinary Institute of America in Hyde Park, New York and upon graduating, launched his professional career in the Bay Area by working at Aqua in San Francisco. Then onto Oliveto Restaurant in Oakland before teaming up with the renowned chef Ron Siegel, both at Charles Nob Hill and then at Masa’s where Paul was the Sous Chef. Siegel subsequently entrusted Paul with opening a restaurant in Tokyo modeled after Charles Nob Hill.

In February 2003, Paul accepted a position at XYZ as Executive Sous Chef, and has since replaced Malachi Harland as Executive Chef this past June.

Paul’s menu features Modern Californian cuisine with French Provencal and Italian influences, utilizing seasonally fresh local ingredients. Among the appetizers are Seared Sonoma Valley Foie Gras with spiced Santa Rosa plums and toasted brioche; Wild Salmon Salad with baby lettuce, marinated tomatoes, beans and salsa verde.

New entrees include Pan Seared Alaskan Halibut with butter beans, heirloom tomatoes, and herb pesto; Braised Niman Ranch Lamb Ragoût with pappardelle pasta, toasted herbed breadcrumbs, walnuts, and reggiano cheese.

In addition to his XYZ menu, Paul has created exciting offerings for the chic W Café and the W San Francisco Hotel’s In Room Dining.

Cpurtsey: http://www.starchefs.com/chefs/rising_stars/2005/sf/html/bio_p_piscopo.shtml
 
 
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