Chef Paul Heiler
Personal Chef In New York
Paul has a variety of services. He provides culinary experiences from small, intimate gatherings in your home to memorable once-in-a-lifetime events. He has a unique and wide array of experiences with over 14 years in the food industry. Working at and managing the kitchens at restaurants around New York has prepared Paul to plan and execute a flawless experience for you and your guests.
More about me
For me, cooking is...
A form of self-expression and innovation.
I learned to cook at...
I was fortunate to attend culinary school in the early years of my career. art institute of Philadelphia resulting in an exceptional career catapult
A cooking secret...
My one secret is to season everything twice.
My menus
"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
"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
"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
"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
View full menu
“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
"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
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
All spice cake, mescato poached pears, vanilla crème brulee, chocolate bark
"Caramel Quince Tart" almonds, brie, vermouth
View full menu
"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
"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
"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
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"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
"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
"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
"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,
View full menu
"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
"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
"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
"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
View full menu
“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
"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
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
All spice cake, mescato poached pears, vanilla crème brulee, chocolate bark
"Caramel Quince Tart" almonds, brie, vermouth
View full menu
"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
"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
"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
View full menu
"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
"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
"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
"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,
View full menu
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