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| Chef Paul Gregory ~ Ricesticks by Christine Woodhouse Paul Gregory didn’t originally intend to become a chef. In college, out of pure necessity, he began to experiment in the kitchen. While studying French and studio arts at Hamlon University in St. Paul he accidentally discovered what was to be his true passion. Four years later, degree in hand, Paul dove into the culinary world with no qualms about starting at the bottom. He worked his way from dishwasher to chef, building his repertoire and learning tricks of the trade from senior chefs and on-the-job training. However, Paul already possessed the creative instincts and love of world cuisine that guided him to greatness. From an outside perspective, it was Paul’s destiny to become head chef of an Asian restaurant. Throughout high school, Paul’s circle of friends encompassed a wide range of cultures, including Vietnamese and Japanese. He frequently spent afternoons helping these friends with homework and inevitably stayed for dinner with their families. This early exposure to traditional Asian food laid the groundwork for his future career. In fact, he eventually married the younger sister of high school friend, Kevin Tran. Paul’s wife, Trang, taught him how to prepare the Vietnamese dishes he’d loved growing up and she remains his source of culinary inspiration today. Paul stayed in the Midwest, mastering his trade at the Walker Arts Center Museum restaurant, Gallery 8, until early 2004 when an ideal opportunity in Atlanta came his way. Paul’s brother-in-law, Kevin, asked him to help open Ricesticks and offered him the position of head chef. Using Kevin’s family recipes as a starting point, Paul created a contemporary Vietnamese menu with incredible food combinations. While staying true to the delicate nature of Vietnamese cuisine, Paul adds regional touches by pairing something like shrimp with spaghetti squash. The result is a phenomenal interpretation of light Asian fare. Paul’s artistic background and early training in a museum setting is clearly evident in his food presentation at Ricesticks. The lobster tail, for example, is plated with distinct magnificence. Split in half and arranged tower-like atop a flat cylinder of sticky sweet rice, the much coveted shellfish looks, and actually tastes, like fine art. Paul Gregory has found his medium for artistic expression and gastronomic bliss, and this artist is more than worth the price of admission! |
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| Chef Paul Gregory | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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