Paul Verica Board Member
Chef Paul Verica has twenty plus years of experience in all facets of the industry. From a young age, he was enthralled with the culinary world – having spent many a day wandering the commercial kitchens of the Philadelphia Marriott where his parents worked. Paul was still in high school when he realized that the chances of playing for his beloved Philadelphia Eagles were slim to say the least, and he turned his focus towards the hospitality industry.
Upon graduating from high school, he enrolled in the Hospitality Program at Delaware County Community College and received an associate’s degree in Hotel & Restaurant Management. He then embarked on the next steps of his lifelong education by enrolling at The Restaurant School at Walnut Hill College to attain his culinary degree. While at the Restaurant School, he worked at a variety of restaurants from the Classic French and Thai blend of Nais Cuisine, to the new American stylings of Chef Peter Pryor and the classic foundation from German Master Chef Henio Koberg. He was also fortunate to stage with Michelin Three Star Chefs Alain Passard of L’Arpege and the late, great Bernard Louisseau of La Cote D’Or.
It was while he was in France that he was introduced to the concepts of farm-to-table cooking and living in harmony with the seasons.
Over the course of the last decade, Chef Paul has been part of the emerging culinary scene of Charlotte as Executive Chef for the Providence Bistro restaurants, Executive Chef and Food & Beverage Director of The Dunhill Hotel, and as the Executive Chef and Director of Food Service at The Club at Longview. It was at Longview that he was able to embrace the farm-to-table movement, gaining national press for his kitchen gardens and his seasonal and local approach to club cuisine. In November of 2013. Chef Paul and his partners opened Heritage Food & Drink, in Historic Downtown Waxhaw.