Executive Residence Chef
Originally from Manitowoc, Wisconsin-born Executive Chef Paul Shimon was lured into the culinary world when his passion for this industry and for food was recognized at an early age. Paul went on to study culinary arts and business management at Northern Michigan University, where he learned to develop his own unique style and flair. He continued with his career at exclusive restaurants and hotels in the Midwest and East coast.
Paul has presented at multiple Food and Wine Events and Demonstration Kitchens. In addition, he has prepared two dinners at the James Beard House in New York, has been published in Saveur and Gourmet Magazine, and made award-winning Fontina Cheese with local cheese maker Roth Kase. Most recently Paul was a guest chef at the Champions Dinner for the 2013 Masters Tournament.
Now at the Governor’s Residence Paul’s philosophy and passion reflects the growing trend towards a healthier and down-to-earth lifestyle. Working with neighboring farmers to seek out the finest in regional and local organic produce, is the essence of his cuisine. Paul’s preference is to allow the natural flavors of the food to express themselves.