Paul Young

Chef Paul Young, Reinhart Foodservice

Chef Paul Young, Reinhart Foodservice

Meet Chef Paul Young.

Chef Paul currently serves as the Executive Chef for Reinhart's Milwaukee Division. He works with customers across Illinois and Wisconsin to ensure their success. He does so by providing customers with new and trending culinary ideas, showcasing seasonal items, helping train them on TRACS Direct, conducting menu reviews and re-hauls, executing corporate cuttings, serving as culinary expert for Reinhart's quarterly magazine (Restaurant Inc.), creating recipes for the Reinhart sales force, and utilizing Reinhart's products in innovative ways. Chef Paul has been with Reinhart since 2012, starting as a sales consultant, where he got first-hand knowledge of the foodservice sales arena, then moving on to become a critical consultant.

Prior to Reinhart, Chef Paul served as the Executive Chef for Stubby's Gastrogrub & Beer Bar in Milwaukee, a restaurant that he co-opened with two partners. While there, Chef Paul developed the menu and managed the kitchen staff. Several of his recipes received media acclaim, including Stubby’s wings and their uniquely titled Raji Burger, named after Green Bay Packer nose tackle B.J. Raji.

In 2010, Chef Paul served as a finalist on the Food Network's TV show, The Next Food Network Star, where he showcased his unique culinary skills and put a gourmet spin on everyday dishes. He also spent four years as Executive Sous Chef of The Capital Grille, a fine dining restaurant and steakhouse with four locations in Illinois and Wisconsin. Chef Paul got his first culinary leadership role in downtown Chicago as Senior Sous Chef for Bistro 110, a legendary French establishment in the Windy City. He has also served as a cooking instructor and sauté cook.

Chef Paul graduated from Le Cordon Bleu College of Culinary Arts in Orlando, where he served as the Student Senate President. He started cooking at age 11 and got his first professional cooking experience at age 15. A former improv comedian at Chicago's Second City, Chef Paul often adlibs in the kitchen and likes to maintain a fun environment, whether he's running a restaurant, consulting with a customer, or developing new recipes.