|
Paul Rosquita grew up in Kent, Washington, and, as a child, enjoyed watching “The Frugal Gourmet” and Graham Kerr on television. The two TV chefs brought the worlds of cooking and culture into Paul’s home. He knew at eight years old that he wanted to become a chef one day. He started washing dishes at 12 and worked his way up to sous chef at Salty’s at Redondo Beach. At 21, he moved to Olympia with his parents to help them open Budd Bay Café, where he eventually did a stint as a sous chef. Paul attended South Seattle Community College, where he studied in the culinary program. Before joining TASTE, Paul cooked at Lisa Dupar Catering and at Alaska King Salmon Adventure, a fly-in salmon fishing camp on the Nushagak River in Alaska. Outside of work, Paul enjoys spending time with his wife and infant daughter. He also enjoys hunting, mushroom foraging and fishing, all of which inform and inspire how he cooks in the kitchen. Currently, Paul is the executive catering and events chef for TASTE. He appreciates the creative freedom he receives to create everything from intimate menus for cozy gatherings to sumptuous spreads for weddings or corporate affairs.
|
