S.01 | EP.01

Chef Paul Smith: So You Want to Be Appalachia’s First James Beard Award Winner

From his Appalachian roots to becoming West Virginia’s first James Beard Award-winning chef, Chef Paul Smith is redefining what it means to cook with heart, heritage, and hospitality.

 

Biscuits, Pop-Up Restaurants & Atlanta's Chef Suzanne of Buttermilk Kitchen
  • 55 min
Biscuits, Pop-Up Restaurants & Atlanta's Chef Suzanne of Buttermilk Kitchen
So You Want to Run a Restaurant?
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<H2> Episode Highlights

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“Never before has a restaurant industry-specific resource been compiled in this way. Now, a restaurant owner can access tailor-made education and resources to give them peace-of-mind that their technology decisions are the right ones.”

Nick Florek, Head of Back of House

 

<H3> Episode Highlights

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Episode Highlights

 

Chef Paul shares how family traditions shaped his culinary philosophy, the flavors and stories behind Appalachian cuisine, and how he balances refined dining with comfort food at his Charleston, West Virginia restaurant, 1010 Bridge. He also reflects on the power of mentorship, community, and local ingredients in shaping chefs and food culture.

 

In this episode:

🍴The soul of Appalachian food and ingredients

🍴What it means to represent West Virginia on a national stage

🍴How Paul blends fine dining with comfort classics

🍴The role of family and tradition in his cooking

🍴Lessons on mentorship, resilience, and hospitality

Episode Highlights

Chef Paul shares how family traditions shaped his culinary philosophy, the flavors and stories behind Appalachian cuisine, and how he balances refined dining with comfort food at his Charleston, West Virginia restaurant, 1010 Bridge. He also reflects on the power of mentorship, community, and local ingredients in shaping chefs and food culture.In this episode:🍴The soul of Appalachian food and ingredients 🍴What it means to represent West Virginia on a national stage🍴How Paul blends fine dining with comfort classics🍴The role of family and tradition in his cooking🍴Lessons on mentorship, resilience, and hospitality

“Never before has a restaurant industry-specific resource been compiled in this way. Now, a restaurant owner can access tailor-made education and resources to give them peace-of-mind that their technology decisions are the right ones.”

Nick Florek, Head of Back of House

 

<H3> Episode Highlights

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