Ask Chef Paul

Chef Paul Epstein was classically trained at the Culinary Institute of America. He began his culinary career as a corporate chef for a broadline distribution company working specifically for the meat division. During these years, he gained extensive “center of the plate” knowledge and industry notoriety. That notoriety led Chef Epstein to Las Vegas in the late 90’s to open Paris, Las Vegas where he undertook a massive production kitchen that produced and distributed butcher items, soups, stocks and sauces to 5 of the largest strip properties in Las Vegas. With hands on experience at making over 25,000 gallons of soup each week and fabricating steaks from over 50,000 lbs. of meat per week, Chef Paul became known for his production kitchen capabilities and meat expertise. Throw in an ownership of a restaurant, a catering company and a slight stint of teaching in between and you have Chef Paul, entrepreneur, culinary consultant and corporate chef.

“I’ve literally processed millions of pounds of beef over my 25 years in the industry, and I can tell you with full conviction, that Honey Hollow Wagyu is one of the best breeds of cattle I have ever had the pleasure to work with. From farm to fork, our product is guaranteed to perform. ” Bon appetite

At HHWAGYU we will also custom cut to your specifications, just fill out the form below.