Paul Corsentino channels over two decades of robust culinary experience into crafting coastal American cuisine with integrity and charm. Collaborating closely with local foragers, fishermen, and farmers, Corsentino infuses each dish with authentic ingredients, creating menus that are reflective of the seasons and the region's bounty.

An Illinois native, Corsentino embarked on his culinary journey at the California Culinary Academy in San Francisco. His career began at MK Restaurant in Chicago in 2002, followed by a stint at Bouley in New York as Chef Tournant under the guidance of Chef Cesar Ramirez. There, he refined his French techniques and cultivated mentorships, including with the renowned Geoffrey Zakarian, aiding Zakarian's victory on Food Network’s “The Next Iron Chef, Super Chefs” in 2011.

Corsentino's New York tenure included roles like Executive Sous Chef at Rouge Tomate on the Upper East Side and Chef de Cuisine at Dumont in Williamsburg. His leadership culminated in Executive Chef positions at The National at The Benjamin Royal Sonesta Hotel and Salt Wood Kitchen in Marina, California. Paul also helmed The Sur House Restaurant at Alila Ventana Big Sur as Executive Chef, showcasing his culinary prowess and knowledge of Monterey County.