A native of Murrieta, California, chef Brian Paolina was first immersed into cooking while learning from his mother as a child. In love with the fast-paced lifestyle and ability to explore his creativity, Paolina went on to enroll in the renowned Art Institute of California, where he received a degree in Culinary Arts. In 2010, Paolina joined the team at famed LaQuinta Resort and Club, a Waldorf Astoria property in Palm Springs, where he worked his way up from cook to chef de partie. Since then, Paolina has planted roots across the map, transforming the food scenes for various clubs and resorts including Palm Springs’ Escena Grill and Lounge, 1 Hotel South Beach in Miami, and The Resort at Bell Rock in Sedona, AZ. In 2018, Paolina relocated to the South to join the Lucy’s team where he opened the eatery as executive chef. As a part of the opening team, Paolina played an instrumental role in building the concept from the ground up, while cultivating a qualified team and building long-standing relationships with some of the region’s best farmers and vendors. Complementing his knack for recreating classic dishes, Paolina is always tapping into his Southern Californian roots to bring a refreshed version of the south straight to Lucy’s menu.
