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Paul Larsick, Head Chef

Ohio native Paul Larsick credits his nearly 30-year career and market-fresh style at the stove to culinary pioneers Julia Child, Alice Waters and Joyce Goldstein. After cooking his way through college at DiPaolo’s Fine Cuisine in Oxford, Ohio, Paul moved to San Francisco to be the brunch chef at Greens, the celebrated restaurant at the forefront of the farm-to-table movement. Nine years later, he trekked north to the Sonoma wine country, where he was chef of Beltane Ranch Vineyard and Inn, and then to Washington State, where he spent nearly a decade as executive chef at Port Townsend’s Silverwater Café, and as sous chef at Bon Appétit in Seattle. In his off hours, Paul volunteered for Meals on Wheels and coached high school football. Paul moved to Colorado in 2019 and became chef de cuisine at Sassafras American Eatery. In 2021, he accepted the chef’s position at Ash’Kara, in part because the restaurant embodies his ingrained belief that food is integral to enlightening and unifying people.