COOKING WITH LAMB | Chef Paul Brown

Lamb Shoulder Bocadillo with Muhamarra, Labneh & Pickles on Potato Brioche

Paul's journey in the restaurant business began at the age of 12, when he started as a busser and dishwasher. He took a brief pause to secure a biology degree and a desk job, but the slow pace didn't suit him. He then charged back into the fine dining scene for the next decade. At the peak of his career, he was preparing to buy his mentor's French cafe in Pennsylvania when he realized it was time for a change. Paul's transition into baking science and entrepreneurship in Napa, California, and the subsequent opening of a bagel and bakery business, was not without its challenges. However, he found his greatest fulfillment in teaching public classes for the Culinary Institute of America, where he could pass on decades of kitchen wisdom. In 2025, the time for change arrived again, and Paul left behind his downtown cafe to move to Sun Valley and join S​un V​alley C​ulinary Institute.

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