Paul graduated with a Bachelor’s of Science in Architecture in 2010 from the State University of New York at Buffalo. After earning his degree Paul joined Gaul Brothers Construction (a well-established hospitality design and construction firm) as a field architect. He gained invaluable real-world experience reviewing and resolving a wide range of site-specific issues between Architects, Engineers and the Trades.
While at Gaul Brothers, Paul’s major projects included The Madison Beach Hotel, Top Chef Kitchen, Distilled NY, and Tribeca Grill. In all instances he was directly involved with review and revision (and on occasion creation) of kitchen construction documents. Working closely with Owners, Operators, and Chefs he was directly involved with the development of well-functioning Front and Back of House programs.
Paul’s architectural background is particularly valuable at Jacobs | Doland | Beer where his ability to identify potential conflicts, costs, project coordination challenges and overall efficiencies inform his work.