About the Chef
Chef Paul Ozimek graduated in 2003 from Paul Smith’s College with a Bachelors Degree in Culinary Art and Service Management. Chef Ozimek departed from the college with the respect and admiration of the chef instructors for his dedication and enthusiasm. While in college he gained such accolades as being an integral part of the first ever Hospitality Symposium Culinary Team.
After graduating college Chef Ozimek was sought after by numerous restaurants but chose to spend the next three years learning under the tutelage of the world famous Chef Charlie Trotter in Chicago, Illinois. It was there that Chef Ozimek eventually worked as a Sous Chef, perfecting his culinary techniques and was inspired to begin creating his own innovative dishes.
In an effort to expand his knowledge of fine cuisine and gain new culinary perspectives Chef Ozimek traveled across the country to work with the well-known restaurateur Michael Mina at his highly acclaimed namesake restaurant in San Francisco. In California Chef Ozimek dabbled in menu development, raw food preparation and had the opportunity to work at industry renowned events as the Annual San Francisco Food and Wine Festival. He also assisted Chef Mina in opening the illustrious seafood restaurant, Sea Blue at the Borgata Hotel & Casino in Atlantic City.
Throughout his career, Chef Ozimek has had the privilege of working side by side at culinary events with legendary chefs such as Thomas Keller, Wolfgang Puck, Daniel Boulud, and Emeril Lagasse.
In 2007 Chef Ozimek returned to his hometown to assist Chef David Britton at the celebrated Springwater Bistro in Saratoga Springs. During his time at Springwater, he participated with other distinguished chefs in the Annual Feast of the Fields event in Saratoga Springs. Chef Ozimek made the move to become Executive Chef of Mare Ristorante in July of 2008, bringing with him his own unique culinary style and an unparalleled passion for creating new and exciting culinary experiences for those that dine at his restaurant.
Since the opening of Dale Miller, Chef Ozimek has been in the kitchen executing the food and thrilling Albany diners with his unique style and unending passion for food. He is designing personalized menus for corporate and social groups, diving into community based fundraising events and making a name for himself among foodies in the Capital Region.
In January of 2011, Chef Ozimek was named Executive Chef of the newly created “taste”, a re-branding of the existing restaurant, Dale Miller. Stay tuned as Chef Ozimek continues to create fresh and clean new culinary creations for the diners of the Capital Region.
In March 2012 Chef Ozimek was profiled in the Times Union’s Chef@Home feature. Read the article here.