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Every dish tells a story.

Chef Paul Gerard

Chef Services
Los Angeles · New York City · Travel

Grateful to live a life devoted to nourishing people.

I’m a chef with a lifetime of experience cooking for discerning clients across New York, Los Angeles, and internationally. My work is grounded in classical technique, thoughtfully sourced ingredients, and seamless execution—whether I’m hosting an at-home dinner party, sourcing and stocking a tour bus or vacation estate, or supporting professional hospitality operations.

I’ve led acclaimed kitchens, overseen major hotel food programs, and built systems that perform under pressure. I cook for people who value discretion, living well by eating well, and the ease of having a seasoned hospitality professional in their kitchen.

When a lively table goes quiet after the first bite, I know I’ve done my job.

Seasonal ingredients.
Strong technique.
Calm execution.

The Paul Gerard Standard

I cook with discipline and clarity.

No shortcuts.
No excess.
Ingredients matter. Technique matters.

Every meal is designed to be satisfying without being heavy—structured, balanced, and deeply enjoyable.

Get to Know Me
Seafood pasta with clams, topped with grilled meat, herbs, and red chili on a white plate with green stripes.
Dessert with ice cream, chocolate and vanilla, served in a brown dish with powdered sugar, with a hand using a spoon to scoop some.
Grilled lobster with a side of pasta with cherry tomatoes and fresh herbs on a white plate with green stripes.
Grilled ribs topped with sliced red chili peppers, fresh basil leaves, and a lime wedge, served with a side of spicy dipping sauce.
Food pizza with eggs, mushrooms, greens, and lemon wedge on a wooden serving board.
A plate of loaded mashed potatoes topped with chili, shredded cheese, cilantro, and a red chili pepper.
Variety of Mexican dishes on striped plates, including grilled meat, roasted vegetables, volcano dish topped with chili peppers, and pizza with cheese and herbs, on a dark surface.
Assorted dishes including salads, roasted vegetables, and pizza on a dark table.

Offerings

Whether you need a single dinner or ongoing support, we’ll choose what fits your life and schedule.

View Offerings
A baked enchilada in a small terracotta dish topped with fresh salad greens and sliced red chilies, with another similar dish in the background.
A serving of barbecue ribs with a side of coleslaw topped with sliced red chili peppers and shredded lemon peel.
Fresh green salad with lettuce, sliced cucumbers, and avocado slices on a white plate garnished with black pepper.
A dish of roasted carrots garnished with sprigs of thyme and lemon peel, served in a black skillet on a white plate with a green striped rim.
Assorted Middle Eastern dishes on green-and-white striped plates, including grilled vegetables, stuffed grape leaves, roasted carrots, tabbouleh, and dishes with lemon wedges.
Barbecue ribs with red chili slices and fresh basil on a white plate, accompanied by a slice of lime and a baked potato with cheese and vegetables.
Slices of cooked beef steak topped with red chili slices, herbs, and grilled lemon on a wooden table with various sauces and side dishes.

Invitation

If this feels aligned, reach out and tell me what you’re looking for.

Get In Touch
Grilled octopus tentacle garnished with red chili slices, lemon, and herbs, served with roasted vegetables.
A cooked beef steak topped with sliced red chili peppers and fresh basil, served with roasted garlic and herbs on a black cast iron skillet placed on a wooden board.
A bowl of spicy meat stew garnished with chopped green onions and sliced red chili peppers, with a piece of toasted bread and a marrow bone on top.
A circular fruit galette with a golden, flaky crust, filled with a mixture of chopped berries and sliced strawberries, topped with a scoop of vanilla ice cream.
A roasted chicken garnished with red chili peppers, cilantro, and roasted garlic, served on a white plate with green stripes.
Bowl of tacos topped with shredded cheese and garnished with basil leaves.