VICE PRESIDENT OF CULINARY DEVELOPMENT
Chef Paul Basciano stems from a long line of butchers and restauranteurs who instilled in him a passion for food and excellence. He was born and raised in New York City, where his first introduction to the craft began at the early age of 12 when he would sweep floors at the neighborhood deli.
After attaining a degree in Strategic Sales and Marketing from New York’s Baruch School of Business, Paul opened three food-related businesses in New York: a catering and events business, a retail outlet and a full-service restaurant. He also enrolled in the prestigious French Culinary Institute to hone his craft and formalize his culinary education.
After an 11-year run as a business owner and stints at NYC’s L’ Ecole, Abigail Kirsch Culinary Productions, famed restauranteur Chef Peter Kelly’s group Xaviars on the Hudson, and Restaurant X, he took his entrepreneurial spirit, business experience and passion for food to the corporate world.
Paul began his corporate career as Executive Chef at the University of North Carolina, Chapel Hill, and went on to oversee fifty universities across three states with Aramark. Before joining Elior North America, he spent nearly 10 years at Compass Group overseeing some of the world’s largest corporate and retail executive dining venues.
In his role as Vice President of Culinary Development at Elior North America, Paul leads culinary innovation and concept development for the company, as well as culinary talent development. He channels his passion for people and food to enable our companies’ culinary teams to make great food that makes their clients and customers happy.