Chef Paris joins Heirloom after an impressive career at some of the top hospitality brands and restaurants in the South. Paris developed his taste for fine dining during his childhood, always looking to add flavor and finesse to his meals. Realizing that the best way to regularly enjoy elevated cuisine was to create the dishes himself, he began his journey to become a chef. After graduating with a degree in culinary arts from Johnson & Wales University, Paris completed an intensive apprenticeship program at the Greenbrier Hotel & Resort in West Virginia, laying the foundation for his later experiences working in hotel dining. Following his apprenticeship, Paris held positions at Joel’s Brasserie in Atlanta as well as Chef de Cuisine for the Greenbrier Sporting Club. Finding inspiration in the hospitality arena, Paris went on to work as Executive Sous-Chef at Primland Resort in Virginia where he developed a passion for locally sourced ingredients.
During his time in Charlottesville, Paris served as Chef de Cuisine at the Farmington Country Club before opening his own ramen & donut restaurant, Miso Sweet. Paris’s colorful journey in the culinary arts combined with his travel experiences ultimately brought him to Heirloom at Graduate Charlottesville, where he has refreshed the menu to reflect his passion for locally sourced and globally inspired fare. The full-service menu offers small and large plates with southern flair, paying homage to its Charlottesville roots.