He started out as a film student waiting tables at restaurants like No. 9 Park in Boston and Al Forno in Providence, but eventually Paul Lang set off to travel throughout Italy to learn more about food and wine. Eventually he opened his own company, A Casa, which specializes in bringing exciting, personalized, and delicious wine dinners and events to people’s homes. Recently he has also taken on the role of wine director at NYC’s Il Buco restaurant. We caught up with him to find out how he does it all.
James Beard Foundation: What’s your job description?
Paul Lang: I create and prepare personalized Italian wine dinners in people’s homes.
JBF: How did you get your job?
PL: I worked as chef for the Capezzana Estate in Tuscany. Then I served as sommelier at Babbo restaurant in NYC. I left Babbo to start A Casa.
Read the full interview here.
He started out as a film student waiting tables at restaurants like No. 9 Park in Boston and Al Forno in Providence, but eventually Paul Lang set off to travel throughout Italy to learn more about food and wine. Eventually he opened his own company, A Casa, which specializes in bringing exciting, personalized, and delicious wine dinners and events to people’s homes. Recently he has also taken on the role of wine director at NYC’s Il Buco restaurant. We caught up with him to find out how he does it all.
James Beard Foundation: What’s your job description?
Paul Lang: I create and prepare personalized Italian wine dinners in people’s homes.
JBF: How did you get your job?
PL: I worked as chef for the Capezzana Estate in Tuscany. Then I served as sommelier at Babbo restaurant in NYC. I left Babbo to start A Casa.
Read the full interview here.
