When restaurateur Paul Fleming moved to Napa Valley and tasted the difference in eating fresh, unadulterated food straight from the land, there was no going back. “You don’t know what better is until you actually experience it,” he recalls, and was then determined to offer back-to-basics eating all across America.

Chef and restaurateur Brian Bennett shared Paul’s vision. Over dinner one evening, both men celebrated the flavor of clean, “real food” ingredients, but lamented how most Americans don’t know where their food comes from and have difficulty accessing higher-quality ingredients.

Thus began their quest to change America’s food story.

Paul and Brian knew this story must start at the source. They traveled to and partnered with renowned vineyards for exclusive wines, California cattle ranchers for humanely raised beef, and calamari fishermen in Rhode Island for sustainably harvested seafood. Their Never-Settle Sourcing philosophy meant collaborating with the most conscientious and talented farmers and purveyors they could find. And just like that, a new restaurant concept was born.

Paul Martin’s American Grill is on a mission to make the food America loves set to a higher standard—always without hormones or antibiotics—and all served in an environment of convivial and remarkable hospitality. We warmly invite you to enjoy America’s New Food Story.

Food & Beverage

Restaurants

Paul Martin's American Grill

Brad Kaemmer

Tara Larson

Roy Daley

Anastasia Poltoratskaya

Nicolette A.

Taylor Begley

Kevin Porras

Charles Orosco

The Food and Beverage Service Team at Paul Martin's American Grill is dedicated to delivering exceptional dining experiences by curating a welcoming atmosphere and exemplary service. This team, comprised of bartenders, servers, and coordinators, ensures that each guest enjoys high-quality, sustainably sourced food and expertly paired beverages, aligned with the restaurant’s commitment to clean, real food. They play a vital role in creating memorable moments, from private dining events to day-to-day service, embodying the philosophy of convivial hospitality that defines the restaurant.

Food and Beverage Service Team

Food and Beverage Service Team

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Team members