Chef Paul Heiler

Personal Chef In New York

Paul offers a range of culinary experiences, from intimate meals at home to unforgettable events. With over 16 years of experience in top New York kitchens, Paul brings a refined touch to every dish while keeping things warm and welcoming. His passion for food is matched by his dedication to creating memorable moments, ensuring each experience feels personal, effortless, and truly special for you and your guests.

For me, cooking is...

A distinct form of self-expression and innovation, blending creativity and skill to create exceptional experiences.

I learned to cook at...

After graduating from the Art Institute of Philadelphia, I was able to leverage my education to build a strong foundation in the culinary world.

A cooking secret...

One of my key secrets in the kitchen is to season everything twice.

My menus

New American Menu Fall 2025

STARTER

All inclusive

"Parker House Rolls" housemade butter

"Foie Gras Cremeux" apricot gelee, burnt almond caramel, brioche

"Green & Red Oak Lettuce" fines herbs vinaigrette, marigolds

"Chopped Tuscan Kale Salad" oreganata breadcrumbs, parmesan vinaigrette

"Charrd Romaine Hearts" smoked slab bacon, Caesar dressing, black garlic croutons, shaved Pecorino, balsamic

FIRST COURSE

All inclusive

"Duck Liver Moose" preserved peaches, pickled vegetables, grilled house made Sour Dough

"Beef Tartare" asian pear, aji dulce pepper, rosemary

"Char-Grilled Octopus" white bean salad, tahini, roasted peppers

"Clam chowder" Local cherrystone clams, celery, potato, chives

"Dungeness Crab" Cucumber, Toasted Brioche, Mustard Aioli, Dill Oil, Arugula, Baby Beet greens

MAIN COURSE

All inclusive

"Brick Pressed Jerk Chicken" Caraflex cabbage, pole beans, cilantro

"Grilled Pork Shoulder" Polenta, chili broccolini, Pistachios

" Pan-Roasted Duck breast" turnip, mustard green, pear, pistachio

"Baked Chilean Sea Bass" tomato, fricassee of vegetables

"Lamb Loin", burnt squash, black garlic spaetzle, lamb jus

DESSERT

All inclusive

"Caramel Quince Tart" almonds, brie, vermouth

"Vanilla Beignets" plum jam, ginger cream

"All Spice Cake", champagne sabayon, moscato poached pears, vanilla crème brûlée, chocolate bark

"Funnel cake bites" powdered sugar, caramel

"Floating Island" baked merengue cookie, crème anglaise, macerated blackberry, pomegranate seeds, mint oil

"Cherry" ; caramel, red velvet cake , cherries, Merlot, lime, cherry carpaccio, yogurt bark

Modern Bistro Style Winter 2025

STARTER

All inclusive

“Fo-gra” a traditional French foie gras pate made vegan with cashews, served with toast, seasonal jam,

"Chicories & Squash" grapes, sunflower seeds, aged Romano Cheese

FIRST COURSE

All inclusive

"Triple Bean salad"pole beans, green beans, & white cannelloni beans, radicchio, basil, roasted mushrooms, with sweet white balsamic reduction

"Beef Tartare" asian pear, aji dulce pepper, rosemary

MAIN COURSE

All inclusive

Lamb chop, (off bone) cream cauliflower; short rib strudel with whole grain mustard ; roasted broccolini ; finished with sauce perigoux

Bronzino, cauliflower puree, potato pancake, roasted cauliflower, steamed brocolini with garlic confit. red wine buter sauce

DESSERT

All inclusive

All spice cake, mescato poached pears, vanilla crème brulee, chocolate bark

"Caramel Quince Tart" almonds, brie, vermouth

Modern Mediterranean Fall 2025

STARTER

All inclusive

"Little Gems" Za'atar Crumbs, roasted grapes

"Golden beet" citrus, chicory, feta , herbs

"Grilled Artichokes"smoked urfa garlic butter

"Hot Kayseri Cheese" Lebanese Focaccia

"Grilled Bazlama" with a variety of dips: chickpea, whipped ricotta, green tahini, ember roasted eggplant, & squash

FIRST COURSE

All inclusive

"Manti" spiced beef, garlicky labneh, oven dried tomato

"Shaved Vegetable fattoush" red cabbage, honey crisp apples, candied pecans, pomegranate vinaigrette

"Mediterranean Cobb" broken wedge lettuce, lamb bacon, Lebanese blue cheese, quail egg

"Hindbeh" lamb meatballs

MAIN COURSE

All inclusive

"Shulbato" Bulger wheat pilaf, tomato sauce, chickpeas, & vegetables

"Trio of Skewers" Lamb, beef, & Hen of woods Mushroom" chimichurri, garlic yogurt dipping sauces

"leg of lamb" pearled couscous, hazelnut dukkah sweet potato, Brussel sprouts

"Duck Borek" a l'orange, pistachios

"Smoked Cherry Lamb Chops" wadi rum jeweled rice, charred broccoli

"Moroccan fried chicken" beghrir, lemon labneh

DESSERT

All inclusive

Modern Italian Winter 2025

STARTER

All inclusive

"Acciughe" spinach anchovy, black truffle, cultured butter, salsa verde, crostini

"Ricciola" hamachi, Meyer lemon, pistachio, nori

"Sgombro" mackeral, tomato, anchovy, pine nut

"Bruschetta" garlic bread, kaluga caviar, burrata

" Baked Brie" puff pastry ,arugula, Lemon, Pine nuts

FIRST COURSE

All inclusive

"Insalata" little gem, white anchovy, pecorino, Barolo vinaigrette, mollica

"Tonno Acqua Pazza" tuna tartare, tomato, cucumber, olive, Calabrian chili, basil

"Polipo" grilled octopus, smoked potato, radish, Chile, tonnato

"Granchio" king crab, tonnato, chive

MAIN COURSE

All inclusive

"Ippoglosso" pan seared halibut, farrotto, rutabaga, parsnip, shitake, almond

"Spada" grilled swordfish, fennel, clam, chorizo vinaigrette

"Sogliola" pan-seared wild dover sole, lemon served with a choice of potatoes, wild mushroom, arugula, or roasted cauliflower

"Bistecca" grilled local dry aged sirloin, little gem, bone marrow panzanella

"Anatra" pan-roasted duck breast, turnip, mustard green, pear, pistachio

"Risotto al funghi" wild mushroom, taleggio, parmigiano

"Risotto all'aragosta" lobster, hazelnut brown butter, tarragon

"Pappardelle Al Cinghiale" pappardelle wild boar ragu

DESSERT

All inclusive

"All Spice Cake", champagne sabayon, moscato poached pears, vanilla crème brûlée, chocolate bark

"Caramel Quince Tart" almonds, brie, vermouth

"Floating Island" baked merengue cookie, crème anglaise, macerated blackberry, pomegranate seeds, mint oil

"Tiermisu" espresso, mascarpone cheese,

New American Menu Fall 2025

STARTER

All inclusive

"Parker House Rolls" housemade butter

"Foie Gras Cremeux" apricot gelee, burnt almond caramel, brioche

"Green & Red Oak Lettuce" fines herbs vinaigrette, marigolds

"Chopped Tuscan Kale Salad" oreganata breadcrumbs, parmesan vinaigrette

"Charrd Romaine Hearts" smoked slab bacon, Caesar dressing, black garlic croutons, shaved Pecorino, balsamic

FIRST COURSE

All inclusive

"Duck Liver Moose" preserved peaches, pickled vegetables, grilled house made Sour Dough

"Beef Tartare" asian pear, aji dulce pepper, rosemary

"Char-Grilled Octopus" white bean salad, tahini, roasted peppers

"Clam chowder" Local cherrystone clams, celery, potato, chives

"Dungeness Crab" Cucumber, Toasted Brioche, Mustard Aioli, Dill Oil, Arugula, Baby Beet greens

MAIN COURSE

All inclusive

"Brick Pressed Jerk Chicken" Caraflex cabbage, pole beans, cilantro

"Grilled Pork Shoulder" Polenta, chili broccolini, Pistachios

" Pan-Roasted Duck breast" turnip, mustard green, pear, pistachio

"Baked Chilean Sea Bass" tomato, fricassee of vegetables

"Lamb Loin", burnt squash, black garlic spaetzle, lamb jus

DESSERT

All inclusive

"Caramel Quince Tart" almonds, brie, vermouth

"Vanilla Beignets" plum jam, ginger cream

"All Spice Cake", champagne sabayon, moscato poached pears, vanilla crème brûlée, chocolate bark

"Funnel cake bites" powdered sugar, caramel

"Floating Island" baked merengue cookie, crème anglaise, macerated blackberry, pomegranate seeds, mint oil

"Cherry" ; caramel, red velvet cake , cherries, Merlot, lime, cherry carpaccio, yogurt bark

Modern Bistro Style Winter 2025

STARTER

All inclusive

“Fo-gra” a traditional French foie gras pate made vegan with cashews, served with toast, seasonal jam,

"Chicories & Squash" grapes, sunflower seeds, aged Romano Cheese

FIRST COURSE

All inclusive

"Triple Bean salad"pole beans, green beans, & white cannelloni beans, radicchio, basil, roasted mushrooms, with sweet white balsamic reduction

"Beef Tartare" asian pear, aji dulce pepper, rosemary

MAIN COURSE

All inclusive

Lamb chop, (off bone) cream cauliflower; short rib strudel with whole grain mustard ; roasted broccolini ; finished with sauce perigoux

Bronzino, cauliflower puree, potato pancake, roasted cauliflower, steamed brocolini with garlic confit. red wine buter sauce

DESSERT

All inclusive

All spice cake, mescato poached pears, vanilla crème brulee, chocolate bark

"Caramel Quince Tart" almonds, brie, vermouth

Modern Mediterranean Fall 2025

STARTER

All inclusive

"Little Gems" Za'atar Crumbs, roasted grapes

"Golden beet" citrus, chicory, feta , herbs

"Grilled Artichokes"smoked urfa garlic butter

"Hot Kayseri Cheese" Lebanese Focaccia

"Grilled Bazlama" with a variety of dips: chickpea, whipped ricotta, green tahini, ember roasted eggplant, & squash

FIRST COURSE

All inclusive

"Manti" spiced beef, garlicky labneh, oven dried tomato

"Shaved Vegetable fattoush" red cabbage, honey crisp apples, candied pecans, pomegranate vinaigrette

"Mediterranean Cobb" broken wedge lettuce, lamb bacon, Lebanese blue cheese, quail egg

"Hindbeh" lamb meatballs

MAIN COURSE

All inclusive

"Shulbato" Bulger wheat pilaf, tomato sauce, chickpeas, & vegetables

"Trio of Skewers" Lamb, beef, & Hen of woods Mushroom" chimichurri, garlic yogurt dipping sauces

"leg of lamb" pearled couscous, hazelnut dukkah sweet potato, Brussel sprouts

"Duck Borek" a l'orange, pistachios

"Smoked Cherry Lamb Chops" wadi rum jeweled rice, charred broccoli

"Moroccan fried chicken" beghrir, lemon labneh

DESSERT

All inclusive

Modern Italian Winter 2025

STARTER

All inclusive

"Acciughe" spinach anchovy, black truffle, cultured butter, salsa verde, crostini

"Ricciola" hamachi, Meyer lemon, pistachio, nori

"Sgombro" mackeral, tomato, anchovy, pine nut

"Bruschetta" garlic bread, kaluga caviar, burrata

" Baked Brie" puff pastry ,arugula, Lemon, Pine nuts

FIRST COURSE

All inclusive

"Insalata" little gem, white anchovy, pecorino, Barolo vinaigrette, mollica

"Tonno Acqua Pazza" tuna tartare, tomato, cucumber, olive, Calabrian chili, basil

"Polipo" grilled octopus, smoked potato, radish, Chile, tonnato

"Granchio" king crab, tonnato, chive

MAIN COURSE

All inclusive

"Ippoglosso" pan seared halibut, farrotto, rutabaga, parsnip, shitake, almond

"Spada" grilled swordfish, fennel, clam, chorizo vinaigrette

"Sogliola" pan-seared wild dover sole, lemon served with a choice of potatoes, wild mushroom, arugula, or roasted cauliflower

"Bistecca" grilled local dry aged sirloin, little gem, bone marrow panzanella

"Anatra" pan-roasted duck breast, turnip, mustard green, pear, pistachio

"Risotto al funghi" wild mushroom, taleggio, parmigiano

"Risotto all'aragosta" lobster, hazelnut brown butter, tarragon

"Pappardelle Al Cinghiale" pappardelle wild boar ragu

DESSERT

All inclusive

"All Spice Cake", champagne sabayon, moscato poached pears, vanilla crème brûlée, chocolate bark

"Caramel Quince Tart" almonds, brie, vermouth

"Floating Island" baked merengue cookie, crème anglaise, macerated blackberry, pomegranate seeds, mint oil

"Tiermisu" espresso, mascarpone cheese,

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Chef Paul's reviews

4.78

•

42 services

Chef Paul exceeded our expectations. The food was incredible. He’s very humble, friendly, and easy going. Very chill and discreet. He did a great seafood focused meal for us and worked with us to design the menu well. The dishes were thoughtful and well put together. Would highly recommend him for any occasion! Thanks Chef Paul

Chef Paul handled our kitchen with incredible skill. He created a memorable dining experience for us and our large group of guests. The real assessment of a Chef is how happy he makes you with the food. Chef Paul made us very, very happy. His menu selection and execution was world class. We all had a wonderful experience and would hire Chef Paul again.

Paul was AWESOME. On time, was very flexible with the menu and even added in a few specialty things that were not on the menu. We had a vegetarian and some allergies and he was very attentive to those. Overall the food was exquisite and he left our kitchen spotless. Best surprise we could have thrown!

Chef Paul was sensational, book him and don’t think twice

My guests and I thoroughly enjoyed our Easter Lunch. The shrimp, lamb, and dessert were all cooked to absolute perfection. The kitchen was left exactly as it was—clean, organized, and spotless. Chef Paul Heiler was attentive, collaborative, and professional from start to finish. He truly listened to my needs and delivered exactly what we had discussed. The food was not only beautifully presented but also absolutely delicious. If you're looking for a chef who is patient, thoughtful, and committed to creating an exceptional dining experience tailored to you—Chef Paul is the one.

Chef Paul was amazing! He was on time, and everything was prepared to perfection! Food was amazing and he left the kitchen spotless! Would 100% recommend him and will certainly be using him again.

Chef Paul was amazing! We had a wonderful experience and he was incredibly kind and attentive. The food was delicious and he created an amazing menu for us. Highly recommend

Chef Paul was great! He showed me and my girlfriend a really special night with delicious food and service. Really a great experience.

Chef Paul is a great chef! He made a delicious, healthy meal, just as we requested, and everything was enjoyed by all. Some of his salads were the best we ever had! Highly recommend!!

Chef Paul prepared an excellent meal for us, I highly recommend him.

Chef Paul was sensational, book him and don’t think twice

Chef Paul was amazing! He was on time, and everything was prepared to perfection! Food was amazing and he left the kitchen spotless! Would 100% recommend him and will certainly be using him again.