fbpx

Paul Shields

Paul got his start in the culinary world back in 1997 at Mission Community College in Santa Clara, CA. He then bounced around different pastry kitchens for a few years, learning the basics of the field and getting yelled at. Eventually, he crossed paths with a chef named John Bently. Paul helped John open a restaurant and stayed there as his Sous Chef for 6 years. John taught Paul how to cook the “right way” and became a mentor and lifelong friend. After leaving John’s restaurant, Paul spent the next few years between California, Oregon, and Spokane as a Pastry Chef at various shops. At the start of the pandemic, Paul found himself back in Spokane where he now oversees the commissary kitchen for Eat Good Group.

Scroll to Top