Featured: Saturday Grand Tasting & Auction
A born and raised New Yorker, Paras Shah graduated from the Institute of Culinary Education in 2007. After completing his externship at Per Se, he joined the team at David Chang’s Momofuku Noodle Bar where he worked his way up to chef de tournant. While working there, he was one of two American culinary graduates to be awarded an ICEX Spanish Trade Commission Scholarship, allowing him to spend a year working in Spain where he spent time cooking in famed kitchens such as Echaurren in La Rioja, Saunto Mauro in Madrid and Ferran Adrià’s world-famous El Bulli in Roses.
After returning to New York, Shah became sous chef at La Fonda del Sol. Next he took on NYC’s Dinner Lab, a social dining experience that unites adventurous diners with rising stars in the culinary industry, where he pulled from his Filipino heritage to represent the food of his maternal family’s homeland. Shah has since joined the team at Flatiron newcomer Kat & Theo as executive chef, opening the restaurant with a menu that pulls from his passion for seasonal, local ingredients and penchant for Mediterranean flavors.