Chef Paul Larson

In 2025, Chef Paul Larson founded Umami Culinary Lab, building on a long and distinguished career shaping and leading culinary operations across Chicago’s catering and hospitality industry. Through his consultancy, Chef Paul partners with hospitality owners, managers, and chefs to streamline operations, improve profitability, and foster strong, engaged teams. His expertise spans leadership, recipe and menu development, food costing, operations, and kitchen management. Known for his dynamic and approachable communication style, he connects with professionals at every level to inspire innovation and elevate performance.

 

A recipient of multiple CATIE and ACE Awards and voted Chef of the Year by the International Catering Association and its peers, Chef Paul is recognized nationally for his excellence in culinary leadership and creativity.

 

Prior to launching Umami Culinary Lab, Chef Paul served as Executive Chef of Events and Catering at Ocean Reef Club in Key Largo, Florida—one of the nation’s largest and most prestigious private clubs. There, he directed culinary operations across five venues and outlets, managing a team of 40 chefs and cooks. Under his leadership, the department generated more than $11 million annually in catering and member events, contributing to the club’s overall food and beverage revenue of $45 million.

 

One of Chef Paul’s most significant achievements was his 14-year tenure at Blue Plate Catering in Chicago, where he built his reputation as a culinary leader and mentor. He led a team of five sous chefs and 45 culinary professionals, collaborating with senior leadership to achieve more than $36 million in annual revenue. His oversight extended across off-premise catering, drop-off catering, contract dining, and retail café businesses—positioning Blue Plate as a nationally recognized culinary and catering brand.

 

Earlier in his career, Chef Paul spent seven years as Executive Chef at Artistic Events by Carlyn Berghoff Catering, a highly respected Chicago catering company. Partnering with senior management, he helped double the company’s revenue while maintaining tight controls over food and labor costs. Upon his departure, the majority of his culinary team chose to follow him to his next endeavor—a testament to his reputation as a trusted leader and mentor who inspires loyalty and long-term commitment.

 

With decades of experience guiding culinary teams, elevating operations, and building profitable hospitality programs, Chef Paul brings both proven expertise and a genuine passion for people to every project he undertakes. His career also includes extensive work in luxury hotels, cultural institutions, and free-standing restaurants, adding breadth and depth to his culinary perspective and strengthening his ability to adapt to a wide range of hospitality environments.