Paul Winberry, Jr. worked as a commercial lender with TD Bank for eight years before following his bliss towards a career in the kitchen. Swapping his suit for chef’s whites three nights a week, he trained at the French Culinary Institute in New York City. His first foray into working the line was at Huntley Tavern in Summit, NJ, part of the Harvest Restaurant Group.
A search for adventure brought Paul to Cyrus Restaurant in Healdsburg, CA, the only two-Michelin-starred restaurant in Sonoma County. Under the tutelage of chef-owner Douglas Keane, he quickly rose to the role of sous chef, and mastered extensive fine-dining techniques like sous-vide, working with the finest ingredients in the world. He was responsible for hiring and training all kitchen staff, all food procurement, and maintenance of all restaurant equipment and machinery. Although Cyrus experienced an untimely closing late last year, Paul took pride in maintaining 100% of the kitchen staff through the final night of service.
Paul is currently working with Chef Dan Barber at Blue Hill at Stone Barns in Pocantico Hills, NY. He lives in Garrison, 60 miles north of New York City, and spoils his wife, Jessica, with a home-cooked meal at least once a week. His favorite game is dominoes and his favorite technique for cooking a pig is the caja china.