Paul Buchanan    

Chef

Experience Snapshot:

Marketing and Promotion Services

Chef Paul brings his vast experience in all aspects of the food service industry to the consulting table.
His passion for food began during his world travels including living in the South Pacific for 5 years before attending California Culinary Academy in San Francisco where he graduated with honors.

He then embarked on his journey through some of Southern California's best kitchens including
Campanille, Water Grill and Pascal's.   Combining his love for food with his logistics capabilities
enabled him to excel in catering.   Honing his skills with Patina, Wolfgang Puck, An (Crustacean) and
others,  Chef Paul led teams for high profile events including the SAG Awards, Governor's Ball,
Emmys
and many VIP clients.   Utilizing his multi-faceted background he successfully launched Primal Alchemy Catering & Events and has continually maintained an excellent reputation for amazing seasonal, locally sourced food while maintaining the highest service standards.   His attention to detail is why clients like the TED Conference, remain devotees.

Because Chef Paul possesses the rare combination of business acumen and culinary expertise he has been asked to consult in a variety of establishments, including quick service and fine dining.   He has consulted both independently and brought in as part of a team for consulting firms such as Food Power.  Through
his efforts he turned around failing businesses, applied organizational logistics to allow stand-alone businesses to grow into multiple units and fine-tuned existing businesses for increased efficiency and revenue.

Currently Paul is working with Brett Doherty and The Hospitality Collective as the Executive Consulting Chef creating menus, recipes, concepts, training material, profitability projections and kitchen design for
high profile projects and clients.   In addition he is Executive Chef and owner of Primal Alchemy Catering & Events, executing events from 2 to 2000 utilizing sustainable practices and seasonal/local foods.