Chef Matt Paille grew up surrounded by Sonoma County’s bustling farm and wine industry. At fifteen, after taking culinary classes, he was offered a position at Cattleman's Steakhouse; where he worked his way up from fry cook to grill. Chef Paille went on to study at Maui Culinary Academy and then worked under Wolfgang Puck at Spago, James McDonald at Pacific’o, and Tom Leli of Manana Garage. Through his travels in Asia, South America, and Europe he developed an extensive knowledge of international cuisines; cooking everything from wild piranha in the Amazon, guinea pigs in Peru, and near endless varieties of seafood in Chile. After returning home to Northern California, Chef Paille worked at The Ritz Carlton, Medici Lounge in SF, and Manzanita Restaurant in Healdsburg before founding Epicurean Escape Catering.

    Here at Epicurean Escape our team prides itself on creating fun, innovative menus for both large scale events and intimate dinners. We work hard to bring your vision to life.