Paul Smith

Photo by Chris Gosses.

By Paige Kocourek

Some may know him as Paul Smith, but many know him as Chef Paul, owner and chef of 1010 Bridge, The Pitch Sports Bar & Grill and Ellen’s Ice Cream. Born and raised in West Virginia, Smith grew up in a large, Italian family. From helping make Sunday dinners to stirring sauce with his grandfather on Italian night, food has always been a central part of his life.

This familial culinary influence is what led to Smith’s first job at a bakery, where he washed dishes and shaped rolls and bread. Soon thereafter, Smith started as a dish washer at Chef Dan’s American Eatery in Charleston and worked his way up to kitchen manager.

“In the first few positions I held, I learned the value of hard work and paying attention to details,” Smith says. “It’s about working harder than anyone. I was always the first one in and the last one out, and this is still true today.”

Smith is a prime example of the value of hard work along with the adage: with great risk comes great reward—and opening three restaurants during a pandemic was certainly a risk that came with great reward for the chef.

With determination, humility and a sense of humor, Smith strives to create a flawless culinary experience.

“The greatest obstacle I have faced is overcoming the reputation of chefs that many people know. The work hard, play hard mentality; the angry, arrogant persona,” Smith says. “I focus on mental health, coaching, mentoring and constantly evolving my leadership style.”

Along his continual quest for knowledge and strong desire for personal development, Smith credits his mentors and family for helping him achieve the success he enjoys today.

“I’ve been very lucky to have numerous mentors throughout my career beginning in culinary school at the Culinary Institute of America, Hyde Park and Greystone,” says Smith. “Additionally, my grandfather taught me how to cook and modeled a zest for life; my dad taught me how to be a coach and an impactful team member; my mom, being the first female partner of her law firm, taught me that it doesn’t matter who you are, you can do anything you put your mind to if you work hard and know your craft; and my wife taught me that unconditional love, partnership and support allow you to be the best version of yourself.”

Smith’s hard-earned success has come with many admirable accolades. Most recently he was named a finalist for the James Beard Award for Best Chef of the Southeast, which he considers one of his greatest professional achievements.

Smith may have a demanding sched­ule, but he makes ample time to work toward a better West Virginia.

“There are many organizations I partner with and contribute to. Among those are the Heart Association of West Virginia, the West Virginia Cancer Association, local schools, the CAMC foundation, FestivALL, Thomas Health Foundation, WVU Medicine, the University of Charleston and West Virginia State University,” says Smith. “I am also passionate about the Covenant House Chef’s Challenge where I help in organizing and orchestrating the chef’s dinner. I serve on the board of the Ronald McDonald House and the Capitol Market, and I work side by side with the West Virginia Department of Tourism to help move the state forward.”

The chef actively seeks out opportunities to give back.

“I try to contribute to everything I can—causes that I believe in and causes that better our community. Community, for me, is the most important thing we have in West Virginia,” Smith says. “Supporting our community and having the community’s support is beneficial for everyone.”

West Virginia is near and dear to the chef’s heart, and he is dedicated to raising the Mountain State up, one dish at a time.

“I have been fortunate to travel to some of the best places in the country and cook there. Nowhere felt like home,” says Smith. “The hospitality and community are unmatchable. It takes all of us to continue to make West Virginia the best it can be. When we work together, we can continue to make it a wonderful place to call home.”