Chef Jason Paolini of Holeman and Finch Public House - Biography
Jason Paolini’s respect and appreciation for the art and craft of American cuisine developed early in life. Growing up hunting and fishing in Belle Chasse, Louisiana, Paolini quickly learned the importance of fresh, quality ingredients. He became inspired to prepare these ingredients while working for New Orleans’ famed Brennan family at the Palace Café. After graduating from the Culinary Institute of America in Baton Rouge, Paolini moved to Atlanta to work with Chef Gary Minnie at Canoe.
He then opened Taurus with Minnie, where he worked for three years. Before joining the celebrated Five Forks & Flasks Restaurant Group as sous chef for Holeman & Finch Public House in June of 2009, Paolini was the opening sous chef at Craft Bar. Today, Paolini serves as the executive sous chef of both Restaurant Eugene and Holeman & Finch Public House. In this role, he works directly with Chef Linton Hopkins to oversee the daily operation of both restaurants. When Paolini is not cooking or managing restaurants, he can be found hitting the links or spending time with his lovely leading lady.