Chef

Paul Canales

Chef Instructor, Culinary Institute of America, Greystone

Discipline: Chef
Venue: Le Cap · Restaurant

Portrait of Paul Canales

i. Biography

His shorthand is plain: "I'm a Bay Area chef." The work reads through Oliveto and Duende, with Paul Canales moving between restaurant kitchens, ownership, and the specific demands of Bay Area cooking.

The Path

Paul Canales trained at CIA at Greystone, California State University, Fresno, and Stanford University. He went on to work as chef at Oliveto in Rockridge, Oakland (until 2013), then as chef at Occitania in Kissel Uptown Oakland hotel, Oakland (2022–2023). Today, Paul is chef-owner of Duende Restaurant and Bodega (since 2013).

The Work Today

The current shape of the work sits in Duende Restaurant and Bodega, where Paul Canales has held the chef-owner role since 2013. The line from kitchen to ownership is part of here: a Bay Area chef working across service, menu direction, and the day-to-day discipline of a long-running restaurant.

In Their Words “I've been cooking in the Bay Area for 25 years.”

Career - chef-owner — Duende Restaurant and Bodega, Oakland (2013–present) - chef — Oliveto, Rockridge, Oakland (until 2013) - chef — Occitania, Kissel Uptown Oakland hotel, Oakland (2022–2023) Education: CIA at Greystone; California State University, Fresno; Stanford University

FAQ What is Paul Canales's current role? Paul Canales is Lecturing instructor of Culinary Arts. Where did Paul Canales train or study? Paul Canales trained at CIA at Greystone and California State University, Fresno.