This West Virginia Chef
Is The State’s
First James Beard
Award Winner

Chef Paul Smith
A Graduate of CCHS

Chef Paul Smith recently made history, becoming the first West Virginian to win a James Beard award. The nod was Smith’s second straight nomination for the coveted "Best Chef: Southeast" award, one of approximately 25 annual accolades given by the James Beard Foundation for excellence in American cuisine. Though award recipients have frequently hailed from states such as New York, California, Texas, Illinois and the Carolinas, with his win, Smith hopes to unveil what West Virginians have known for a long time—that their state is home to a flourishing culinary scene, brimming with unique flavors and talented chefs.

Smith's introduction to cooking began in his grandparents' kitchen, where Sundays were a celebration of family and food. He fondly recalls the aromas of freshly baked bread and the chatter of upwards of 50 Italian relatives filling the air during weekend family gatherings. "From the time I could walk, I'd be standing on milk crates stirring my grandfather's beloved tomato sauce," Smith commented via email. His dishes are a tribute to his Italian heritage and the treasured memories that sparked his passion for cooking.

Formally educated at the Culinary Institute of America, where he graduated in the top ten of his class, Smith has worked across the country in such places as the Ritz-Carlton Naples, Florida, and the Biltmore Estate in Asheville, North Carolina. Despite his success in various roles, he eagerly embraced the chance to return to his roots, serving as executive chef at the University of Charleston. Marty Roth, university president, recalls the diverse range of mouthwatering dishes he prepared during his tenure at the university. From fueling 100 hungry football players before game time to dishing out late-night breakfasts for students before final exams and crafting multi-course dinners for weddings, banquets and donor events, “his meals always received glowing reviews,” she says.
Fortune Magazine. Jul 18, 2024.

Chef Paul Smith’s
Menu For Saturday Night

Prices Include Fee For The Diocese, Janitorial Service, Payment Processing Fee, Taxes, and All Setups and Gratuity. Any funds remaining after all expenses will be donated to CCHS.

There will be a drink service available serving:
Coffee and Water

Also, a Pay Bar for those that would like
Drinks, Wine or Beer.
Wine: $7.00
Beer: $4.00 & $5.00
Cocktail Drinks: $8.00