Chef Paul Sottile
Dean of Academic Affairs – Culinary Arts and Pastry Arts, Raleigh
- M.S., Candidate, Organizational Leadership - Colorado State University
- B.S., Food Service Management - Johnson & Wales University
- A.A.S., Culinary Arts - Johnson & Wales University
Role at The Chef's Academy
Chef Paul Sottile graduated from Johnson & Wales University in Providence, Rhode Island with an A.A.S in Culinary Arts and a B.S. in Food Service Management. While at school, Chef Sottile worked honing his classical techniques at The Clambake Club of Newport, a prestigious private club in Newport, RI. During his formal education he was inducted into the University's Silver Key and Golden Quill honor societies in addition to Alpha Beta Kappa, the only honor society in America representing degree granting institutions recognizing excellence in the arts, sciences and business.
Upon graduation he spent time in the kitchens of restaurants, hotels and gourmet retail & catering operations including Houston's Restaurants, Crowne Plaza & CSS Hotels, and Hay Day Gourmet (most recently Balducci's.)
It was an opportunity to join Corporate Culinary Service, a boutique corporate food service and catering company in Stamford, CT, that help him transition into the contract service segment of industry. His first position was as a chef at the North American headquarters of UBS officing 3,000 people where he was involved in garde manger, executive dining room service, catering and the main café. During his tenure with CCS he was Chef Manager at their retail café, Executive Chef at Schlumberger Doll Research in Ridgefield, CT and played a key role in catering events at many of the companies New York City and CT events.
After building his culinary and management profile, Chef Paul was eager to experience the opportunities of a large corporate food service company. This desire brought him to Sodexo as the Executive Sous Chef at Lehman Brothers on Park Avenue in Manhattan. From there he earned a promotion to Executive Chef at GE Global Research in Niskayuna NY where he oversaw all food operations including catering which included the board of directors, and the 40 room guest house. The opportunity to advance to General Manager of the site was his next stop where he added additional food service leadership skills.
After several years at GE, an opportunity to manage the food services for a multi site global contract in NC presented itself and Chef Paul relocated to NC to become the GM of food services for GSK. While there, he learned of The Chef's Academy opening in Morrisville NC and his love of teaching and working with others led him to apply for a Chef Instructor position. Chef Paul joined the team on October 10, 2011 and will begin teaching Stocks, Sauces, Soups and Fish and Shellfish Cookery in the second term.