Owner of Paolo’s Kitchen in New Providence, NJ, Chef Paolo Vieira believes in using the freshest ingredients to prepare his rustic Italian cuisine. For most of his life, Chef Paolo has shared his passion for food with his family and friends. His father, and namesake, was born in Italy and owned restaurants and bakeries. Vieira, spending every summer on the farms of Brazil, was always around premium live-stock and helped in the fields to bring the freshest ingredients to the table…the onset of his rustic culinary roots.
From an early age, Vieira learned how to navigate his way through the business and cater to the needs of particular clients. “Always use the best possible ingredients and allow the natural flavors do the work,” his father often said. For Chef Paolo, there is no other option…that was his upbringing and he rewards himself with rustic home cooking every day.
For over twenty years, Chef Paolo has worked with many talented chefs and earned the respect of his colleagues. He opened his first restaurant at the age of 23, his second at the age of 27, and was the chef for several restaurants in Essex County. He continues to work alongside restaurateur Gerry Cerrigone of Montclair’s Salute and Fin Restaurants.
Although Paolo’s Kitchen specializes in tailored catering for any size event, Chef Paolo is equally proud to participate in many local farmers markets in New Jersey. Purchasing fresh produce from local vendors satisfies the mindset of using the highest quality ingredients. His line of fully prepared “meals on the go” has been highly successful and well received… by even the most savvy clients. “The eggplant rollantini is my signature item; all individually hand rolled and delicate”, says Vieira.
Chef Paolo prepares all items by hand; including fresh mozzarella, ravioli, manicotti, fresh pasta, sauces, dressings, biscotti, and desserts. His skills encompass baking, butchery, restaurant consulting for food/menu/kitchen design and staff training.