“Eat Local” is not a trending phrase on Harker’s Island, North Carolina, where Executive Chef Paul Hancock grew up in a community of boat builders and fishermen. On this small island, with a total land mass less than 4 square miles, if you were having fish for dinner, you definitely knew where it came from. And you were going to use all of it—even the “leftovers”to fertilize your garden. Ingredients are respected. Nothing goes to waste.
Chef Paul took an interest in the kitchen at an early age with an insatiable fascination for how other people did things and why. Paul traveled to the French Alps to apprentice at L’auberge de L’Eridian under the tutelage of Chef Marc Veyrat—at the time a 3-star Michelin chef renowned for his foraging and use of wild herbs and ingredients. Paul quickly grasped the concept of great recipes and the meticulous steps that go into implementing them.
With a longing for the sea Chef Paul brought naturally foraged cuisine and a flare for presentation to super mega yachts where he spent 3 ½ years executing elaborate dinner parties while traveling the world with elite guests and international celebrities. Upon returning to the states he opened five-star fine dining and banquet experiences in Hollywood, Florida, including the new Diplomat Resort and Spa, receiving the four-star, four diamond award from AAA and Giorgio’s Mediterranean Village. In California, Chef Paul continues to be called on by a long list of celebrity clients to make magic for their guests.