Paul Larson
Corporate Chef, Blue Plate Catering, Chicago, IL
Paul Larson is a graduate of the Culinary Institute of America. He has over 25 years of experience in the hospitality industry and has worked at prestigious establishments such as Le Plaza Hotel in Switzerland; Bally's Hotel and Casino, Las Vegas; Park Hyatt Hotel and Four Seasons Hotels in Chicago; The Hudson Club; Winnetka Grill; and The Art Institute of Chicago. Landing at Blue Plate Catering, Chicago in 2008 as the Executive Chef, Paul leads 45 cooks, 9 sous chefs, and 65 field chefs every day while managing all daily kitchen operations for the company. He is also in charge of executing new menu development and keeping Blue Plate abreast of culinary trends to ensure their place among the top food solutions companies in Chicago.
