Siempre Hospitality

A fourth generation chef with over twenty years of professional experience, Paul Repetti brings a long history of learning, integrity, and modesty to his work. From his humble beginnings as a dishwasher and prep cook in his father’s restaurants, Paul has learned to respect the importance of each and every member of a culinary team.

Paul’s creative vision evolved while staying at a small vineyard in the Champagne region of France. He became immediately aware of the importance and connection between the land and the food grown on it, and also the connections between the people who create and consume.

Upon returning to America in the late 1990s Mr. Repetti began living in Vermont. It was during this time period he became a member of Slow Food and learned what “Farm to Table” really meant. After working in a series of restaurants focusing on local and organic cuisine he brought his vision to some of the largest hotels and resorts in the North East.

For the last seven years Repetti has honed his event skills, having the opportunity to successfully create experiences for some of the world’s most eccentric individuals as well as celebrities, politicians, and other notable clientele.

Recently Paul was selected to be the Executive Chef for the International Chefs Congress in New York. He was fortunate to work with world-renowned chefs such as Michel Bras, Virgilio Martinez, and Jose Andres.

Mr. Repetti is also the owner of a farm and heirloom orchard. In addition to their thriving vegetable and herb program, he and his wife produce maple syrup, raise heritage breed chickens, and keep honeybees.

Paul is a member of Slow Food USA, The Livestock Conservancy, and the Northeast Organic Farming Association of New Jersey.