Introducing Chef Paul Lobosco

Now an American Culinary Association certified chef, Paul started out in the restaurant business as a dishwasher when he was 14 years old. It was there that he developed his passion to become a chef.

Later, Paul graduated from the renowned Culinary Institute of America and continued his education at Johnson & Wales University for Hotel and Restaurant Management.

After an apprenticeship at the world-famous Waldorf Astoria Hotel, he went on to work with the Saint Regis Hotel, The Ritz Carleton and the Hyatt Regency in Waikiki, Hawaii.

Ever the connoisseur of wine, Paul began his collection (now over 450 bottles!) in the early 80's and has attended numerous wine-tasting events working with some of the best wine cellars in the USA.

Based in Nagoya, Paul now operates his own restaurant consulting business (helping restaurants improve their business) and puts on these spectacular wine tasting dinners at various restaurants around town. More than just a plain old dinner, the the dinners a veritable festival of flavors (wine complementing food) and an educational experience at the same time. Paul doesn't just serve food and wine, but presents the combination along with information about the wines, sometimes including details about the choice of grapes and cultivation methods.

Here's what Paul has to say about matching food with wine...

"My basic strategy of pairing wines and food together is to ensure that the food doesn't overpower the wine or the wine overpower the food, but rather to find a balance between the two. I also try to consider the taste of the wine and the dish I am going to make. Does the flavor of the wine complement the food? For example, if I am serving fish with a butter based sauce, then I choose a citrus-lemon chardonnay. If I am serving a salad with a citrus dressing, the I choose a buttery chardonnay. If I am grilling steak with a brown sauce (big and bold flavors), then I would go with a cabernet-based wine. I believe you get the basic idea of balancing a wine and food."

And about the wine tasting parties...

When you wrap it all up the main point is to enjoy and have fun. If the wine is good, the food is good and the company is good you have success. As I always say, the best wine in the world is the wine you like the best. So kick back, relax and enjoy. I hope to see you at one of my wine dinners. Thank you and cheers!

All menus are subject to change due to availability of food and/or beverage products. In addition, events may be cancelled or rescheduled due to the scheduling of other events at participating restaurants and/or holidays.

PDL Restaurant Consulting Services

Paul Lobosco also owns and operates a restaurant consultancy business helpng restaurants improve not only their service but their bottom line as well.

Here are some of the services provided:

• Create Menus and provide recipes)
• Menu Cost-outs
• Food Cost Control
• Beverage Cost Control
• Labor Cost Control
• Inventory

All in all, they'll show you how to control your cost, maximize profits and most importantly to have a satisfied customer.

Telephone: 090-3448-9095
E-mail address: pdl_conlt@yahoo.com