Chef Paul Heerlein
Paul was greatly influenced in the art of cooking by his mother who was a part time personal chef. He started working in restaurants at the age of 14.
Since 2000, the primary focus of Chef Paul Heerlein’s thirty plus year career has been using his exceptional, globe-spanning culinary skills to educate and train successful cooks and chefs to create delicious healthy cuisine for guests with discriminating palates in Hawaii and around the world. Under his tutelage, protégées have learned the cuisines of many countries to create inspirational and unique dishes by incorporating the finest of local ingredients.
He has worked in many fine restaurants in New York, Florida and California. Prior to moving to Hawaii in 1989, he worked in the Pavilion restaurant at the Four Seasons Hotel in Newport Beach California. Chef Paul was the Executive Chef of the AAA Five Diamond Mauna Lani Resort Gallery Restaurant and Executive Chef of the Molokai Ranch Lodge. In June 2013 Chef Paul successfully completed the requirements for Certified Culinary Educator® (CCE®): An advanced-degree culinary professional, with industry experience, who is working as an educator in an accredited postsecondary institution or military training facility.
A highlight of his career was the opening of Chef Paul’s Gourmet Foods in 1996, after winning first place with his 6-Peppered Ahi at the 1993 Hawaii Seafood Culinary Excellence Competition. Chef Paul has appeared on many television shows over the years including; Chefs of Paradise, Ready Set Cook, PBS Cooking Across America With Dave Eckert, and on BBQ with Bobby Flay showcasing his Kona Coffee BBQ Grilling and Dipping sauce and demonstrating figs “from farm to table” with the assistance of his culinary students.
He recently completed his Certified Culinary Educator and Certified Chef de Cuisine certifications through the American Culinary Federation (acfchefs.org).
Chef Paul is a personal chef for many prominent and distinguished guests on the Kona-Kohala Coast. He enjoys creating unique dining experiences that satisfy the needs of today’s discriminating palates and dietary needs.
