Paul is classically trained in French cuisine but more often than not, enjoys imprinting his cultural roots as is often displayed in his use of Asian flavors and ingredients. He got his start as Chef de Cuisine at Marc Cohen’s Opah Restaurant in Irvine when it opened in 2004. He then moved on to become Sous Chef at Michael Mina’s Stonehill Tavern in Dana Point, CA for 2 years and followed his mentor, Atsushi Takatsuki, to Café del Rey in Marina Del Rey, CA. When the gourmet food truck evolution came around in 2010, he and his partner, Minh Pham, started the Burnt Truck. A few years later, their first brick and mortar, Burntzilla in Irvine, CA, came to life. Now the Burnt Group has added their gourmet sandwich concept, Burnt Crumbs, in Huntington Beach as well as in Irvine.