Located on the cusp of Houston’s Upper Kirby and Montrose neighborhoods, Paul’s Kitchen is a contemporary American restaurant, serving a globally inspired menu that uses locally sourced foods from the Gulf Coast region. The airy, modern building is LEED certified; its casually upscale design boasts high ceilings, red brick walls and walnut wood with a comfortable bar and large outdoor patio. In other words, the ideal neighborhood spot for any-day-of-the-week dining.
With more than 20 years experience in the hospitality business, Paul Miller founded the Gr8 Plate Hospitality Group in 2010 with the opening of The Union Kitchen in Bellaire. Just five years later, with a simple philosophy to serve real food, prepared well, in a warm and comfortable atmosphere, Miller’s company has grown to six restaurants and a food truck, all in Houston; the group includes three The Union Kitchen concepts [with a fourth opening first quarter 2016], the casually upscale Paul’s Kitchen, two Jax locations, and The Rollin Kitchen food truck, featuring a Cajun-inspired menu.
The Oklahoma native and his wife Doris are WSET level two certified sommeliers and both are active in the community as well as the restaurants. Paul’s interest in sports – he was the number two-rated wrestler in the US and played college football at Purdue – has him sponsoring a myriad of sports activities for kids [including his three children aged 6 months to 11 years]. Additionally, the husband and wife team participate in and donate to several non-profits for children – Big Brothers and Big Sisters, Boys and Girls Country and Casa Esperanza.
British native Paul Lewis knew early on that he wanted to be a chef. After receiving his diploma in the culinary arts, Paul moved to the US to work with renowned Chef Tim Keating at the Four Seasons Hotel Houston. He worked for the company for nine years and was integral to the hotel group’s start-up team, opening locations worldwide from Dublin and London to Hawaii. In 2002 Lewis returned to Houston to launch the Four Seasons Hotel Houston’s new restaurant Quattro as Chef de Cuisine alongside Keating. Prior to launching Paul’s Kitchen as Executive Chef in 2014, Paul was Chef at Cullen’s Upscale American Grille and Executive Chef at Osteria Mazzantini.
With a philosophy true to his country roots on a dairy farm, Chef Paul likes to source “close to the product,” and showcases the food from regional ranchers, farmers and artisan producers on his menu. A global traveler himself, he uses the knowledge and experience gained to create a menu that is at once American but achieves its flavors with global seasonings. It is a perfect marriage for the culturally diverse city of Houston.
Paul is active in community culinary events, taking part in galas for children’s organizations like The Big Taste and the Red Shoe Event, as well as Taste of the Nation, The Texas Hill Country Wine & Food Festival, and James Beard events in and around the state of Texas. He is active in his church, donating his time to plan and execute catered functions for the congregation. During 2010, Paul represented Texas in New Orleans at The Great American Seafood Cook-Off. He was the guest Chef three years in a row at the Houston regional “Outstanding in the Field,” a renowned al fresco dinner held at farm venues around the country, aimed at encouraging people to eat locally raised foods.