Harker's Island, North Carolina, where Executive Chef Paul Hancock grew up, is a community of fishermen, boat builders, waterfowl decoy carvers and where "Eat Local" is not a trending phrase. Chef Paul now calls Indian Wells home and is delighted to share his farm-to-table values and focus on building new relationships in that small community.
Chef Paul took an interest in the kitchen at an early age and began his path of culinary discovery. That discovery is rich with fine dining experiences at exclusive supper clubs in North Carolina and some of the South's legendary restaurants. Ever eager for new challenges, Paul traveled to the French Alps to accomplish his chef's apprenticeship at L'Auberge de L'Eridian under the tutelage of Chef Marc Veyrat. Veyrat, at the time, was a 3-Star Michelin chef renowned for his foraging and use of wild herbs and ingredients. Paul quickly grasped the concept of great recipes and the meticulous steps that go into implementing them.
Chef Paul's craftmanship, resourcefulness and wanderlust turned out to be a perfect match for mega yachts and spent three and a half years executing elaborate dinner parties while traveling the world with elite guests and international celebrities. Back in the States, Chef Paul was instrumental in opening five-star fine dining and banquet experiences in Hollywood, Florida including the now four-star, four-diamond AAA Diplomat Resort and Spa and Giorgio's Mediterranean Village. Now in California, Chef Paul has been called on by a long list of celebrity clients.