Born and raised in Colorado, Chef Paul Martin has spent over half his life in the kitchen professionally. Dedicating the last 15 years exclusively to high-end steakhouses, Chef Paul was fortunate enough to train in some of the best Denver has to offer, including Del Frisco’s Double Eagle Steakhouse and Brook’s Steakhouse and Wine Cellar, working alongside Chef Tomas Rodriguez for 10 years. Blending his experience with culinary inspirations from around the world, Chef Paul is committed to serving only top quality meats and seafood and is proud to serve only the finest Certified Angus Beef.
