CHEF PAUL ANDERS
Johnson & Wales University in Norfolk, Virginia. After graduating summa cum laude, he accepted an Assistant Chef position at The Homestead Resort in Hot Springs, Virginia, where he met his wife, Theresa. From there, Paul traveled the country refining his craft at renowned luxury hotels and fine dining restaurants, including the Four Seasons in Newport Beach, California, The Brown Palace in Denver, and The Broadmoor in Colorado Springs.
In October 2005, Paul brought his extensive experience and passion for culinary excellence to Sweet Basil as Chef de Cuisine. He was promoted to Executive Chef in the spring of 2006 and, in November 2012, became Executive Chef and partner of both Sweet Basil and Mountain Standard.
Outside of the kitchen, Paul enjoys spending time with his wife, Theresa, and their daughters, Vivian and Harper. Whether skiing, walking Bosco the dog, exploring the river, cheering on University of Virginia basketball, or finding any excuse to go fishing, Paul embraces the outdoors. While he does very little cooking at home, he still enjoys experimenting with his Big Green Egg.
