Paul Albrecht was born and raised in Bavaria to parents who were restaurateurs. He graduated from the Hotel & Restaurant School in Munich, Germany and apprenticed in four different restaurants in Germany and Switzerland. He worked his way up to sous chef at both Beau Rivage and Restaurant Grand Chêne, both in Lausanne, Switzerland. He moved to the USA to take a position as executive sous chef at the Hotel Sonesta in Washington DC, where he met Pano Karatassos, who was the executive chef. Later, Paul progressed to the position of executive chef at the Lodge of the Four Seasons in Missouri, while Pano became the director of Food and Beverage.
It was there that they began to talk about a partnership relationship. In 1979, they opened Pano’s & Paul’s Restaurant in Atlanta, winning all sorts of awards. In 1995, the Great Chefs Television crew showed up at Pano’s & Paul’s to tape Chef Albrecht for the Discovery Channel’s Great Chefs – Great Cities series. By that time, both gentlemen had formed the Buckhead Life Restaurant Group, expanding to more than a dozen restaurants, however Chef Paul remained at their first restaurant.
In 1998, Chef Albrecht left to open a restaurant in Florida, only to return to Atlanta in 2002 to be executive chef at Spice, then on to Paul’s Restaurant in Peachtree Hills in 2005, and Social Vinings in 2008. In December of 2015, Paul’s Restaurant closed and Chef Albrecht retired.
Guinea Hen “Souva Roff” Modern with Foie Gras, Truffles, and Morels
Serving: 4 Print Guinea Hen “Souva Roff” Modern with Foie Gras, Truffles, and Morels By Great Chefs November 10, 2015 Brandy, Madeira, and truffle aroma awaits diners when they break the flaky crust covering the baking dishes for this updated Souvaroff. As with the classic, the birds are stuffed with foie gras. The pastry cover, […]
Maine Lobster with Celery Root and Apple Salad
Serving: 4 Print Maine Lobster with Celery Root and Apple Salad By Great Chefs November 10, 2015 Chilled lobster medallions and a single claw top a salad of celery root and apple julienne dressed with Dijon mayonnaise. Mango vinaigrette, made with fresh mango, sherry vinegar, and hazelnut oil, is drizzled over the top, adding punch […]
Sugar-crusted Strawberry Chiboust Mousse Fantasy
Serving: 4 Print Sugar-crusted Strawberry Chiboust Mousse Fantasy By Great Chefs November 4, 2015 Spectacular chocolate and vanilla designs draw attention to these pretty molds, creamy Chiboust creams bordered with strawberry slices and topped with a crisp sugar crust. This dessert takes its name from the pastry chef best known for the creation of Gateau […]
Sea Bass on Grits with Saffron, Oysters, and Caviar-Champagne Sauce
Serving: 4 Print Sea Bass on Grits with Saffron, Oysters, and Caviar-Champagne Sauce By Great Chefs September 28, 2015 Pretty golden grits form a bed for sea bass poached in wine. The bass is topped with oysters and champagne butter sauce. A touch of cayenne puts a little bite into the fish. Ingredients Sea Bass […]