Paul Toxqui

Sous Chef

Past Experience: The foundation was Baume Restaurant with Chef Bruno Chemel, which set me up to later work at three-star Michelin restaurants Saison and Single Thread. Baume helped give me the basics and fundamentals of my career. My three years at Saison was very intense, with adrenaline pumping throughout every dinner service, and it developed in me a level of discipline that changed my life.

Greatest professional learning experience: “It’s ok to make mistakes, as long as you don’t do the same mistake twice! We all make mistakes; we learn from mistakes, without failure, there’s no success…”

Favorite guilty pleasure food: In and Out and Elenita’s food truck in Santa Rosa.

Takes out of town guests to eat at: Golden Boy Pizza, Beretta for pizza and brunch, Mensho SF or Ipuddo for ramen, La Taqueria  or Mezcalito  for Mexican food, Tartine, B Patisserie, Sight Glass for coffee, Tartine Manufactory, And birite ice cream shop, smitten, or salt and straw for ice cream.

Recharges by: Walking by the beach, sitting watching the sunset, or going for a hike, somewhere remote…

Next on travel bucket list: Japan, Korea or South America.