The document provides a summary of Paul Keith's career experience as a chef. It details that he was raised cooking in his Sicilian grandmother's kitchen and has over 15 years of experience working as an executive chef for high-end restaurants, hotels, and catering companies in Los Angeles. It also mentions that he has experience as a private chef for celebrities. His dream is to one day open a small seafood restaurant serving only locally caught fish.

1. Raised in my Sicilian Grandmother’s kitchen, I’ve understood and loved the importance
of a delicious home cooked meal my entire life. It wasn’t until I was well on my way as an
Executive in Hollywood that my wife encouraged me to make instead, a career of my
original passion - food.
My background is varried, and I have learned from the best. My formal training began
at the California School of Culinary Arts which led to jobs with Patina, the Four Seasons,
Joan’s on Third and Tres LA to name a few. In addition to working in restaurants, hotels and
catering, I have also been a private chef for celebrities, their families and staff, as well other
families who have welcomed me into their home to design weekly menus and
cook for parties and special events.
My dream is to one day open a small seafood shack with my girlfriend and our kids,
fishing each morning and preparing only what was caught that day.
PAUL KEITH
1956 N BRONSON AVE LOS ANGELES, CA 90068 323.770.4257 PK4@MAC.COM
CHEF

2. PAUL KEITH
1956 N BRONSON AVE LOS ANGELES, CA 90068 323.770.4257 PK4@MAC.COM
CHEF
ONSITE CATERING CHEF . NOVEMBER 2016 - PRESENT
Currently working for Patina Group and Le Petite Spoon - overseeing prep, delivery, cooking and plating of food for
banquets and special events. Parties range from 20 to 500+ persons. Familiar with multiple cuisines and the customs
that follow certain dietary laws, i.e., Kosher/Halal foods and proficient in multiple cooking techniques.
PERSONAL CHEF . FEBRUARY 2016 - OCTOBER 2016
Manage weekly food budget, design weekly menus and prepare all daily meals for client’s family and staff of 12.
(Several strict dietary restrictions) Manage household food supply, prep, cooking and plating for all meals. Staff and
manag food and bar for frequent special events/parties ranging from 12-70 guests of all ages.
PERSONAL CHEF . CELEBRITY . DECEMBER 2014 - APRIL 2016
Design weekly menus and prepare all daily meals for client’s family and staff of 10. Manage all household food supply,
prep, cooking and plating for all meals. Staff and manage food and bar for special events/parties ranging from 10-30
guests of all ages.
URBAN PALETTE . CATERING CHEF . AUGUST 2014 - PRESENT
Oversee prep, delivery, cooking and plating of food for banquets and special events. Parties range
from 20 to 500 persons. Familiar with multiple cuisines and the customs that follow certain dietary laws,
i.e., Kosher/Halal foods and proficient in multiple cooking techniques.
PAELLA PROJECT . CATERING CHEF . JUNE 2013 - PRESENT
Oversee prep, delivery, cooking and plating of Specialty Paella dishes for special events - parties range
from 20 to 500 persons.
JOAN’S ON THIRD . CATERING CHEF . DECEMBER 2011 - SEPTEMBER 2014
Oversee prep, delivery, cooking and plating of food for banquets and special events. Parties range
from 20 to 500 persons. Familiar with multiple cuisines and the customs that follow certain dietary laws,
i.e., Kosher/Halal foods and proficient in multiple cooking techniques.
TRES LA . SOUS CHEF . APRIL 2010 - AUGUST 2012
Oversee prep, delivery, cooking and plating of food for banquets and special events - parties range from 20 to 500
persons. Familiar with multiple cuisines and the customs that follow certain dietary laws, i.e., Kosher/Halal foods
and proficient in multiple cooking techniques. Assist and manage the kitchen staff for all special events. Oversee
purchasing, scheduling, payroll and kitchen accounts, as well as management of organization and sanitation oversight
of production kitchen.
PERSONAL CHEF . DECEMBER 2009 - APRIL 2010
Personal chef to family of five. Breakfast, lunch and dinner preparation and service.
Occasional preparation for five-course dinner for parties of 10-30 guests.

3. PAUL KEITH
1956 N BRONSON AVE LOS ANGELES, CA 90068 323.770.4257 PK4@MAC.COM
CHEF
FOUR SEASONS LOS ANGELES . DECEMBER 2005 – OCTOBER 2009
COOK - GARDE MANGER - Responsible for preparation of all cold sauces, salad dressings, fruit displays, charcuterie
and cheese preparation and presentation. Including banquet hors d’oeuvres, cold appetizers, and brunch preparation
and presentation.
COOK - BANQUETS - Stock making, soup making, all in house sauces for hotline. Responsible for preparation of all
hot hors d’oeuvres, plated hot appetizers, and plated entrées for parties from 20 to 350 guests. Preparation for Buffet
breakfasts, lunches, dinners for parties up to 500. Experienced and adept with kosher food preparation, cooking, and
service.
KENDALL’S BRASSERIE, THE PATINA GROUP . MARCH 2005-DECEMBER 2005
LINE COOK - PANTRY (Salads, Cold Appetizers, cold sandwiches, and Dessert preparation)
LINE COOK - HOT LINE (Soups, Hot Appetizers, hot sandwiches, pasta preparation and service)
LINE COOK - MEAT LINE (entrée pork, poultry, lamb, beef preparation and service)

4. OTHER PROFESSIONAL EXPERIENCE
SHRINK MEDIA 2001-2003
Director, Production & Development – Los Angeles
In charge of script approval, production coordination and staff management
ARTISAN ENTERTAINMENT 1998-2001
Director, Production and Development – Los Angeles
Script approval, production coordination, production liaison
THE LADD COMPANY 1996–1998
Story Editor – Los Angeles
Script analysis, approval and production coordination
EDUCATION
CALIFORNIA SCHOOL OF CULINARY ARTS – PASADENA
Culinary Program – Graduate, February 2006
HOBART COLLEGE - NEW YORK
English literature and European History B.A. with Honors
REFERENCES
TERESA MCPHERSON - PATINA GROUP (818) 395-2814
SCOTT MCDONOUGH - LE PETITE SPOON (714) 603-3640
RORY DORSEY - THE CHANG FAMILY (310) 270-6296
MONICA SAMANC - WAS CHRISTINA AGUILLERA’S ESTATE MANAGER (310) 854-2231
ALAN DUNN TRÉS LA (323) 466-1835
KATHY WATSON PAELLA PROJECT (310) 993-3613
THE FOUR SEASONS (310) 273-2222
BILLY HEINZMAN DISTRICT 13 (323) 943-8006
PAUL KEITH
1956 N BRONSON AVE LOS ANGELES, CA 90068 323.770.4257 PK4@MAC.COM
CHEF