Paul Grosz is Co-Proprietor and Chef of Cuisine Restaurant. Chef Paul began his career when he was about six years old. That’s when he discovered not only that he could bake, but also that he liked to bake. At nine, he worked at a neighborhood donut shop, cleaning up however, not baking.
Eventually, Chef Paul studied under the legendary French chef, Jean Banchet at Le Francais, outside of Chicago. He apprenticed in pastries and continued on through every station.
He later traveled to France and continued learning at Le Cordon Bleu. Then he went to select chefs, with that chef’s book in hand and knocked the door. In this way he was able to study at renowned French restaurants under celebrated chefs that included Paul Bocuse, Pierre Orsi, Lyon de Lyon and Jacques Maxim.
Chef Paul returned to the United States and assisted his brother, chef and owner of the award-winning restaurant, Oceanique. He went on to help revitalize La Rotisserie at the Hyatt-Regency in Dearborn, Michigan. The owners of the Whitney took notice and he became their executive chef for the next ten years.
Along the way Chef Paul and Cuisine have been honored with many awards; including Best Restaurant of the Year by the Detroit Free Press and Best French Restaurant by The Detroit News. Most recently the American Culinary Federation certified him as an Executive Chef. Chef Paul is also an adjunct instructor in the fine art of Charcuterie at Schoolcraft College.