Chef Paul Lorrain has over 23 years of culinary experience, and a love for delicious and imaginative cuisine. Growing up in a French-­‐Italian home, he developed an appreciation for hearty food and a fascination with cooking at an early age.

A self-­‐taught and apprenticed chef, Paul spent several years practicing advanced Institute of Culinary Arts technique, and soon began his career managing the kitchen of a busy, family-­‐owned Italian restaurant in Massachusetts. His vision and skill were rewarded with the opportunity to open a new restaurant, and garner further recognition at several upscale establishments in Boston including The Capital Grille and Chart House Restaurant. After a successful restaurant career, Paul ventured into the catering industry to work with Harvard Medical School’s on-­premise caterer, Mezza Luna, and later opened his own thriving company, Culinary Temptations.

In 2003, Paul relocated to Central Florida and joined Puff 'n Stuff Catering & Events as Executive Chef. There he imparts his passion for creativity and unique dishes to his team of chefs, as well as the community. Puff 'n Stuff chefs are active in the Central Florida area, and Paul savors the opportunity to serve as a “Signature Chef” in the annual March of Dimes fundraising gala. He has appeared on the nationally syndicated morning show, The Daily Buzz, and hosted a monthly culinary segment on the WLOQ Morning Show with Marc & Robyn in Central Florida. Under Paul’s leadership, Puff 'n Stuff has received many prestigious awards including the 2007 Event Solutions Spotlight Award for Catering Company of the Year in North America.

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