Chef Paul Ladeira

I was trained in classic French cooking and worked with some of the most influential chefs of the last 30 years. Finding myself in Northern California at the turn of the millennium, I helped start the first organic catering company in the Bay Area and spent time at Chez Panisse learning about the importance of growing the highest quality food while nurturing its transformation in the kitchen. Since then I have been working as a private chef with long term clients.