Paul Winberry Jr. | Ketoned Bodies

Paul Winberry Jr.

photo of Paul Winberry Jr

Paul Winberry Jr.
Executive Chef

Before following his passion into the kitchen and onto the highly acclaimed television series Top Chef Masters, Paul Winberry Jr. worked as a commercial lender with TD Bank for eight years. Since then, he has worked at Blue Hill at Stone Barns in Pocantico Hills, NY, with chef-owner Dan Barber; as sous chef at Michelin-starred Cyrus Restaurant in Sonoma County, Calif., with chef-owner Douglas Keane; and as executive chef at Beach Tavern in Monmouth Beach, New Jersey. On season five of Top Chef Masters, Paul served as sous-chef to the winning master chef Douglas Keane. He is highly skilled at extensive fine-dining techniques like sous-vide, handling the finest ingredients in the world, and his favorite way to cook a pasture-raised pig is the caja china. Together with Bryan, Paul now oversees all the day to day operations for Ketoned Bodies, as well as meal procurement, recipe development . Paul received his bachelor’s degree in finance from Seton Hall University and graduated from the French Culinary Institute in New York City with a grand diploma in culinary arts and chef training.

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