Paulo Carvalho was born in Funchal Madeira, a Portuguese Island located in the North Atlantic Ocean. His Mediterranean heritage often shows by his love to cook in a variety of flavors and styles, from complex gourmet meals to simple Mediterranean Flavors. He started his culinary career in 1992 at the tender age of 17 as prep cook at Prestigious Savoy Hotel in the Jersey Channel Islands.

After graduating in 1997 at Highlands College Jersey, Paulo become the sous Chef of celebrity Chef Stephen Bodnar at Hamilton Group Hotels. Four years later Paulo was invited to be the Executive Chef at Rozel bay in one of the most prestigious restaurants in the island.
He has an extensive international experience. He worked in the Britain Channel Islands, Asia (Cruise Lines), Brazil and Spain before moving to United States, where he settled in Napa, California in 2012. Chef Paulo relies on his creativity and his impeccable taste to develop and provide innovative dishes to be enjoyed in Dining functions as well as social events. He has over 20 years of experience in the catering business around the world, including five-star hotels and cruise lines.

Paulo loves to leverage the French approach and techniques when he is cooking, accompanied with American, California Cuisine.