Chef Paul Howayek

Founder and Executive Chef 

To Your Table 

Growing up as a Lebanese-American in Dyker Heights Brooklyn, Chef Paul Howayek spent much of his childhood around food. Some of his earliest memories are in the kitchen with his grandmother making authentic Lebanese dishes for her catering clients. He vividly remembers following his uncle through the kitchens of the four-star hotel in Lebanon where he worked during his summer vacations with his parents and sisters. For him culinary inspiration was always around. Paul credits Alton Brown’s show ‘Good Eats’ as one of his biggest inspirations, as it combined his love and interest of science with food, which ultimately encouraged him to start cooking. His first attempt at cooking involved trying to make a hamburger in a dry, hot pan without oil, which led to lots of smoke and lots of alarms. He’s improved, he promises! 

Getting into the culinary industry wasn’t always the path Paul thought he would take. After working Front of House in Country Clubs for a couple of years, he decided to try a different career path. During that time, he found himself looking back fondly on his days in the Food and Beverage industry. It was then that Paul decided to enroll at the Institute of Culinary Education (ICE) in New York City to work towards his degree in Culinary Arts and Culinary Management. During his time at ICE, Paul had the honor of learning from Chef Chris Gesualdi, a former sous chef to the acclaimed Chef Thomas Keller and a three-star review recipient from the New York Times, who taught him that succeeding in the culinary industry was all about repetition, continuously working to perfect techniques, and always learning through hard work. Another notable mentor early in Paul’s career was Chef James Briscione, the former Director of Culinary Development at ICE, former sous chef at the prestigious restaurant Daniel in New York City, and the first ever Chopped two-time winner. Paul credits him with expanding his culinary creativity, modern cooking techniques, and unique flavor pairings. Paul was awarded “Most Likely to Succeed” by his classmates, which is an honor he doesn’t take lightly. 

After graduating from ICE in 2015, Paul worked at numerous notable Michelin-starred and James Beard-awarded restaurants, getting to work under and learn from some of the most talented chefs in the industry, including: 

• Blue Hill at Stone Barns (Tarrytown, NY) under Chef Dan Barber 

• Gramercy Tavern (New York City) under Chef Michael Anthony 

• Marea (New York City) under Chef Molly Nickerson 

• Del Posto (New York City) under Chefs Mark Ladner and Melissa Rodriquez 

• Temple Court (New York City) under Chef Tom Colicchio

While working at Gramercy Tavern, Paul discovered the wonders and his love of wood-fired cooking. He was fascinated by such an archaic technique and the flavors that are expressed and incorporated through the smoke into the food. While there, he also learned how to utilize fresh seasonal ingredients to the height of their flavor potential. 

Working at Blue Hill at Stone Barns taught Paul about the other side of the culinary industry – the farmers, the trials and tribulations of farming, animal diets and their effects on the taste of an animal’s meat, milk, and other products. Spending time on the farm and learning from world-renowned Chef Dan Barber opened his eyes to the practice of breeding new fruits and vegetables, and the incredibly long process it takes to test, perfect, and make the new breed available to the public. His experience at Blue Hill at Stone Barns changed his views on how he sources ingredients for his dishes and how it's not just about what is in season but also how it is grown and cared for. 

Paul’s transition into becoming a Private Chef stemmed from a desire to take his culinary career in a new direction. Nothing makes him happier than allowing clients the opportunity to try something they might not have had access to before. He enjoys the creative freedom he now has to experiment with different flavors, ingredients, and cuisines. In the future, Paul plans to expand To Your Table to include videos, tutorials, and educational opportunities showcasing how easy and accessible it is for all to source, cook, bake, and mix drinks. He wants to help you bring whatever you are craving “To Your Table”! 

Paul’s favorite cuisines to cook are Lebanese and Italian. When he isn’t in the kitchen or creating new dishes, Paul enjoys working out, riding his motorcycle, gardening, and going to the beach. He also loves to travel (he’s been to Lebanon, Switzerland, the Caribbean, United Kingdom, France, and the Netherlands) and can’t wait to check off the next destination from his bucket list. Traveling allows him to immerse himself in a region's cuisine, culture, and stories. He then takes these experiences back home and incorporates them into his menus, bringing them “To Your Table”.