Master Chef Chris Paul Enjoys Sharing His Unique Culinary Creations

Master Chef Chris Paul Enjoys Sharing  His Unique Culinary Creations

When you are one of only seven certified master fusion chefs in the world, its culinary cuisines become the paints upon your palette, to mix and contrast, then artfully place on a plate — your canvas. Art, however, is not truly appreciated until it is shared, which is Master Chef Chris Paul’s favorite part of what he does.

Chris Paul Falci grew up on a five-acre farm in Sussex County, N.J. Raising animals and working in the garden, he had an early relationship with food and its natural sources. After milking cows, collecting eggs, pulling up carrots and digging for potatoes, he would watch his mother cook family meals, helping where he could. His favorite pastime was eating the ice cream he made with her, using fresh cream.

When he was young, Chris had extensive food allergies and a diet that consisted of mostly chicken and applesauce. His allergies to additives, food coloring and sugar were such a problem that his mother made him his own ketchup and chewing gum. The health challenges he had to overcome as a child laid the foundation for the compassion he now feels for others, and why he always happily accommodates dietary restrictions in his cooking. It is also the driving force behind his unwillingness to compromise on quality, and his insistence on making every single recipe ingredient from scratch.

Not every five-year-old insists on sitting his parents down with a written menu, candles on the table and music on the radio while serving them peanut butter and jelly sandwiches with a towel over one arm. Even at that young age, Chris perceived eating as an experience, not a bare necessity.

“Food, for me, has always been a way to connect to nature, family, friends and my own sense of discovery. From the joy of picking fresh berries as a young boy, to hunting through markets for the freshest ingredients for my recipes as a chef, I have somehow always been aware that nourishing the body can also be a way of feeding the soul,” he explained. “Nature provides the mix of colors, textures and flavors that delight our senses. As a fusion chef, I take that array of palettes from different cultures and create innovative dishes that excite me as a culinary artist. Sharing that excitement with diners is what feeds my soul.”

Chris’ family is a mix of Italian, Irish, Scottish and German backgrounds that found its way to the family table. His grandparents were excellent cooks and provided him with a rich culinary background, but it was not until he arrived at culinary school that his taste buds were really set on fire.

It was when he studied in Australia, Mexico and New Zealand that fusion-style cooking attracted his interest and started his experimentation. He also found that most American couples he cooked for came from different ethnic backgrounds, which formed their food preferences. By combining the cuisines, he realized he was able to please both while finding his own “voice” for his food.

Chef Chris Paul’s family moved to Florida when he was 16 years old to help take care of ailing grandparents. Now, he is a longtime Wellington resident with his wife, Marisa, and three children: Madison, 16; Skyler, 14; and Gabriela, 12. He provided catering services in the local area for 14 years under the name Wild Orchids Catering. His many awards for his unique food and creative programs have brought him recognition far beyond Wellington’s borders.

For four seasons, Chris was a guest chef on the Lifetime Cable Network show “The Balancing Act.” When his son, Madison, was seven years old, he joined his father on an episode wearing a chef uniform and, as a teenager, shares his interest, cooking for the entire family.

Now Chef Chris Paul’s focus is mainly on intimate in-home dining, private parties and wine pairings. Local residents have had the opportunity to experience his cuisine through his Taste & See pop-up restaurants at the Polo West Club, Village Music Café, You Farm and Downtown at the Gardens.

With a culinary education that includes Johnson & Wales University, the Florida Culinary Institute and the New England Technical Institute, and certification in a wide variety of cuisines, Chris embodies none of the stuffiness and formality that one might expect from such credentials.

His love for both food and people, combined with his humor, humility and warmth, can probably be credited for the popularity of his interactive dinners.

“On a very personal level, I have experienced the importance of food to one’s health,” he said. “I will never compromise on the quality of my dishes, but I also want my food to please all the senses and, most of all, to be a joyful experience.”

For more information, contact Master Chef Chris Paul at tasteandseecp@gmail.com or visit www.tasteandseecp.com.

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