Featured Chef

Paul Muller, Chef Partner Culinary Operations

Paul Martin’s American Bistro
Roseville and El Segundo, California

Preparing fresh food menu items with the finest local ingredients is nothing new for Paul Muller, Chef/Partner Culinary Operations for Paul Martin’s American Bistro. While many younger chefs and food enthusiasts have recently embraced the sustainability movement in food, it has been a long-established practice for Chef Muller.

Paul is a graduate of New York Technical Institute and has over thirty years experience in culinary arts in some of the most prestigious operations that include Saxon Arms, Seascape Inn, Waldorf-Astoria Hotel, Clyde’s Restaurant, P.F. Chang’s China Bistro, and Paul Martin’s American Bistro. His early culinary experiences prepared Paul well in learning how to source locally produced foods and transform them into high-quality cuisine in a high-volume restaurant environment.

Last fall, Chef Muller was one of the judges for the SushiMasters Finals in Los Angeles, and his interest in rice prompted him to visit California rice fields soon thereafter. His goal is to learn more about the rice varieties grown in this state, to help shape future rice recipe development ideas that would be used at Paul Martin’s.

“Our customers have an increased interest in knowing where their food is coming from and how it is produced ,” Paul said. “It gives me a lot of confidence knowing that California rice meets and exceeds our guest expectations.”

“When I have a personal connection to the food I work with, it really inspires me to create fun and exciting dishes,” he added.

Check out Chef Paul Muller's Featured Recipe: Grilled Solano County Quail with Black Japonica Rice, arugula salad, grilled pineapple salsa