Meet The Chef
"Take a trip around the world, one bite at a time."
Epicurean Escape uses locally sourced, organic ingredients whenever possible from only the highest quality suppliers. We are happy to accomodate any dietary restrictions including vegan, vegetarian and gluten free.
All menus can be personalized to suit the needs of your event.
His creations are absolutely to die for, and his helpful and kind nature instantly won us over.
Rachel M, San Francisco, CA
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.