Paul Baledes

Sous Chef

Born and raised in Connecticut, Paul has attended two ACF-affiliated apprenticeships for Culinary Arts. His first apprenticeship was in Dixville Notch, New Hampshire at the Balsams Grand Hotel where he spent two and a half years working and doing externships in the off-season to places Like Williamsburg Inn, Pinehurst Hotel and Country Club. He then transferred to finish his apprenticeship at the Gasparilla Inn and Club working for Certified Master Chef Peter Timmins. This is also who Chef Chris had also worked under for many years at the Greenbrier Hotel. On completion of his apprenticeship, he chose to move to Naples to start his career at Grey Oaks Country Club.