Executive Chef

Paul Cotta

Chef Paul Cotta was raised on his family’s farm near San Francisco, where he grew up by the rhythms of the seasons, the wonders of produce from the fields, and old world Portuguese cooking.

At the age of 17, Paul left home in California for culinary-booming Seattle, Washington to apprentice under well-known Chef/Educator Joseph Sir.  Upon completion of his three-year apprenticeship Paul continued to work in Seattle in such fine establishments as The Painted Table at the Alexis Hotel; the Columbia Tower Club; Wolfgang Puck’s Obachine; and the W-Hotel’s Earth and Ocean Restaurant.

In addition to his land-life career, Chef Paul has also traveled extensively as Executive Chef aboard cruise ships bound for Alaska, Mexico, Costa Rica, Panama and the Galapagos Islands.

Making his way back to the Northwest, Chef Paul immersed himself in the Eastern Washington wine industry, preparing wine dinners at numerous wineries while working his way up from Sous Chef to Executive Chef at Meadow Springs Golf and Country Club in Richland, Washington.

Chef Paul’s philosophy is to create dishes with approachable style and classic techniques by combining familiar flavor profiles ensuring the guests satisfaction in comfortable foods.