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Paul A. Williams
(III)
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Places
Laredo Country Club
Executive Chef
Laredo
2007 - Present
>
River Oaks Country Club
Chef de Cuisine
Houston
2005 - 2007
>
Monterey Peninsula Country Club
Executive Sous Chef
Pebble Beach
2003 - 2005
>
The Ahwahnee Hotel
Chef de Cuisine
Yosemite Valley
2003
>
River Oaks Country Club
Executive Sous Chef
Houston
2000 - 2003
>
Pastis
Opening Chef
Executive Chef
Roswell
1998 - 1999
>
Coco Pazzo
Opening Chef
Chef de Cuisine
Atlanta
1997 - 1998
>
Ciboulette
Chef Tournant
Atlanta
1996 - 1997
>
Delaware North Company
Executive Sous Chef
Atlanta
1996
>
Tom's American Bistro
Executive Chef & Owner
Charleston
1995 - 1996
>
The Royal Marine Room
Executive Chef
Sarasota
1993 - 1995
>
Education/Certification
Certified Executive Chef (CEC)
, American Culinary Federation, St. Augustine (2002)
Associate in Occupational Studies (A.O.S.)
, Culinary Arts, Culinary Institute of America, Hyde Park (1990 - 1992)
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