Paul Yeck

Paul Yeck is company chef for Fresh Hospitality and product development manager for its Fatback Pig Project.

Yeck grew up in Oxford, Mississippi and began working in restaurants there through high school and college. He was inspired to pursue cooking as a career while working at Dan Latham's L&M Kitchen and Salumeria. After graduating from the University of Mississippi he moved to New York City and enrolled at the French Culinary Institute and worked for Michael Fiore at Tempo. Later he moved to Washington D.C. and worked under chef Jose Andres at Jaleo and America Eats Tavern.

Yeck came to Birmingham to work as a chef at Frank Stitt's Bottega restaurant, succeeding John Rolen as chef de cuisine in 2014. He left the restaurant in 2016 to take his present position with Fresh Hospitality.

Yeck and his wife, Micah, have two children.

References

• "Chef de cuisine at Bottega talks Birmingham food scene, working with world-renowned chefs" (October 21, 2015) Birmingham magazine
• Carlton, Bob (June 15, 2016) "Birmingham's Bottega restaurant welcomes back former chef." The Birmingham News