Paras Shah joined at Barcelona Wine Bar in September 2016, bringing with him almost 15 years of professional culinary experience.
Shah realized he had a passion for cooking at a young age. After graduating from the Institute of Culinary Education in New York City at the top of his class, Shah began his career as an extern at Thomas Keller’s Per Se, a restaurant that has earned three Michelin stars and a top spot on the World’s Best Restaurant List. From there, he moved on to Momofuku Noodle Bar where he spent two years, starting off as a line cook and ending as AM tournant cook.
After being presented with a unique opportunity to cook in Spain, Shah left New York to work at critically acclaimed, Michelin Star restaurants el Bulli (known for serving some of the world’s most imaginative, haute cuisine) and Echaurren. After spending 14 months learning the ins and outs of cooking both traditional and elevated Spanish cuisine, Shah returned to the U.S. to tour the country as Chef de Cuisine for Dinner Lab, a nationwide pop-up supper club company.
Following the opening of his New York City Mediterranean-influenced American restaurant Kat & Theo, Shah decided to join Barcelona, as he was attracted to the passionate staff and positive environment. He brings his experiences from his time in Spain to the dishes he serves, incorporating traditional techniques and flavors.