From his childhood on the bayou in rural Louisiana, the land of cayenne pepper, roux, seafood gumbo, beignets, and Andouille Sausage, Paul always showed a passion for cooking. During seven years under the watchful eye of Fernando Oca he learned classical French technique.
Chef Marshall worked under Pascal Godett at the grand opening of the new Four Season’s Hotel in Florence. Upon returning from Italy, Marshall went back to his New Orleans roots to work under Emeril Lagasse at Commander’s Palace. There he further developed his passion for “the new” New Orleans cuisine, a melting pot of French, Spanish and American flavors.
Later Marshall went to Hong Kong where he developed his Asian culinary skills as the Executive Chef at the Hong Kong Sheraton Hotel. For four years, Marshall led an international staff and developed his skills working with authentic Mandarin and Cantonese cuisine.
In 2007 he became Chef De Cuisine of Oscars, the French Brasserie, in the Waldorf Astoria Hotel. Paul and wife Julie moved to Malvern, PA and pieced back an old dairy farm dating back to 1744. He is a strong believer in sharing his passion and experience with each and every one of his guests.