Paul Desiano, a chef and food service director at Ridgefield Academy in Connecticut, has been cooking professionally for 20 years. He spent time in some of New York City's finest restaurants including Babbo, A Voce and Cafe Boulud and Aquavit.
Paul's greatest cooking experience was during his two years at Aquavit where he met his wife Ai. Aquavit allowed Paul to work with a large team of talented cooks, many of whom have gone on to open their own highly acclaimed, Michelin starred, restaurants. It was the perfect spot to land as a young cook.
Paul had the privilege of working the line at a small restaurant called The Tasting Room in the East Village. With only 18 seats, they were able to build the first “farm to table” restaurant, sourcing all of the menu ingredients daily from the Union Square Farmers Market and cooking for food advocate stars like Alice Waters, Jeffrey Steingarten and Michael Pollan.
In 2010 Paul and his wife opened Cello in Ridgefield, CT and enjoyed success creating contemporary dishes with modern cooking techniques. His career is continually evolving from one focusing multi-course tasting menus to providing the food service for an independent school in CT, serving students from pre-school to 8th grade along with all staff.