Paul Stearman

Washington, D.C.

French, Classic


Specialities

French, Classic

About Paul Stearman

Chef Paul Stearman is a contradiction. The Washington D.C chef has an impressive, classic pedigree including training at L’Academie de Cuisine and cooking under Chefs Jeffrey Buben and Robert Wiedmaier. He has a storied career that included stints at Vidalia, the Watergate, and Kinkeads. Yet as Chef de Cuisine at Marcel’s, Paul remains humbly committed to training up-and-coming young chefs and instills in his protégées a disdain for waste and a love of classic French cuisine. His enthusiasm for the sensual side of cooking- the smells, the sounds, the feel of the food- translates to dishes that are multifaceted and complexly flavored.   

“Hands on” doesn’t begin to describe the chef: in addition to preparing the delicious fare at Marcel’s and acting as its pastry chef, Paul also can be found making repairs to the restaurant when needed. He enjoys hunting and cooking with wild game and touts the respect the hunter-chef must show by using the entire animal. Paul devotes much of his spare time to charitable works, but still finds time to engage in a variety of sports. 


Interview with Chef Paul Stearman



Paul Stearman's Video Tutorials

Celery Root Purée

Paul Stearman
Easy

This easy-to-make purée has the tangy flavor of celery and is a creamy, flavorful alternative to mashed potatoes.

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An Introduction to Wild Game

Paul Stearman
Advanced

It’s game season! Learn how to break down and prepare delicate squab and wild Scottish grouse.

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An Introduction to Truffles

Paul Stearman
Intermediate

With a rich and intriguing history, these “black diamonds of the kitchen” can add luxury and deep flavor to even simple dishes.

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Black Truffle Scrambled Eggs

Paul Stearman
Intermediate

“A very nice way to start out the evening - and good for breakfast too.”

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An Introduction to Celery Root

Paul Stearman
Easy

Popular in French and Belgian cooking, the fresh and sharp-flavored celery root can be puréed, roasted like a potato, or shaved into a slaw.

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Partridge Schnitzel with Brandied Cherries

Paul Stearman
Intermediate

“Schnitzel is a fun dish: I love to say it. I love to cook it. I love to eat it.”

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