Impressions Flash Header: Paul 2011, ahi entree, duck entree, caprese, gnocchi, fruit salad
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Paul Spadora, Executive Chef Paul Spadora, a Southern Louisiana native, acquired a passion for food early on, cooking breakfasts for the family as a kid. Every chef's career starts somewhere and Paul's started in 1993 as a fry cook at an Italian seafood restaurant in New Orleans. That first taste of the professional kitchen inspired Paul to move to Colorado to balance a love of cooking with skiing. Paul's first job was as lead cook at Durango Mountain Resort's, "Purgatory Creek," a Southwest style restaurant.  After 2 winter seasons, Paul returned to New Orleans to attend the Delgado Culinary School, graduating in 1999. During his education, Paul worked at several New Orleans hotels and restaurants, including the Royal Sonesta Hotel as Tournant under Chef Charlie Bartell.  In 2000, Paul traveled to Europe, working as "rounds cook" at the General Patton Hotel in Garmisch, Germany. In 2001, Paul returned to the states settling in Portland, OR, working as sous chef at Wilf's, a continental cuisine restaurant with table side service and seasonal menus.  Paul also spent some time in nearby Bend, OR, as Exec. Sous Chef of Staccato, a fine dining establishment featuring traditional Italian cuisine.  In 2007, Paul returned to New Orleans as Executive Chef of Lago Restaurant, but an opportunity to return to the mountains and accept the position of Executive Chef brought Paul to the Palace Restaurant in Durango, CO in 2008. In 2010 Paul started the trek up to Alaska to explore the great outdoors and regional cuisine and this is where he became the Executive Chef of the Impressions Catering.  Paul has traveled extensively throughout the United States, Europe, Africa and Thailand, all of which has enriched his own personal culinary style. His favorite food growing up: "My Grandma's Gumbo & My Grandmother's Pies!"
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Meet Your Executive Chef Paul Spadora