Paul Hargrove is an accomplished Executive Chef currently overseeing the development of Seahorse Oyster Bar at Mercer Street Hospitality since July 2023. Previously, Paul held the position of Executive Chef at The Standard, High Line from July 2022 to July 2023. Significant experience includes the role of Operations Lead and Butcher at Blue Hill At Stone Barns, contributing to the establishment of an animal processing facility and butchery focused on grass-fed livestock. Additional roles include Chef for private events at Blue Hill, various chef positions at D'Artagnan and Le Cordon Bleu, and Executive Chef roles at Pleasant Storage Room and EAST SIDE SHOWROOM INC. Prior experience also includes leadership as Chef De Cuisine at W Hotels and work with Chef Daniel Boulud's Dinex Group. Paul Hargrove earned an Associate of Arts degree in Culinary Arts from The Culinary Institute of America.
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