Chef de Cuisine Paul Acosta
A talented young chef “worth watching” in the Greater Boston food scene, Paul Acosta credits his passion for cooking to home and family. He was raised by his grandparents, and says they inspired that passion as far back as he can remember: “Some of my earliest memories are from helping out in my grandmothers’ kitchens, where I fell in love with cooking, and what a good meal can do for people’s spirits.”
Chef Acosta’s passion for cooking may have started at home, but he’s carried it halfway around the globe since his childhood days in the Philippines. He brought it with him when he moved to America. It began to bloom beyond the family kitchen when he was in high school, during which time he participated in his school’s annual cooking competition all four years, finishing with three titles.
Chef’s professional cooking career began at Mare Oyster Bar in Boston’s famous North End, where he worked with Chef Greg Jordan and learned how to be a professional. That first professional experience was all it took. He enrolled in culinary school, and earned his degree in Culinary Arts in 2010, and was ready to keep learning from some of Boston’s most-gifted culinary minds.
First up were chefs Tiffany Faison and Dan Raia at Rocca in Boston’s South End, who provided mentorship in the subtlety and nuance of flavors, the value of presentation and the critical importance of professionalism. Under Chefs Scott Herrit and Barnett Harper at Marliave in downtown Boston, he learned classical French and Italian cuisines on his way to being promoted to Sous Chef. A transfer to Marliave’s sister restaurant, Kitchen Boston, gave Chef Paul his first chance to run a restaurant, which he did effectively for two years.
The arrival of a son for Chef and his wife prompted him to look for a challenging position closer to home and family, which is what brought him here to One Bistro.
Here at One Bistro, Chef Paul Acosta wants guests to feel at home. He’s ready to treat you like you’re family.
Pastry Chef Katie Catalano
Growing up in the small town of Orange, Connecticut, Katie Catalano always loved being in her mother’s kitchen. At the side of this “amazing cook” is where Katie’s passion for food first surfaced, and where she began what has become a lifelong culinary journey. It wasn’t long before young Katie was making the desserts that capped off her mother’s dinner parties.
Despite loving all she was learning and accomplishing in the kitchen, Katie had only ever thought of following her mother’s path into nursing. That is, until a high school teacher asked if she was planning to pursue a career in the culinary field. That simple question altered Katie’s thinking about food and her plans for her future, which took Katie to the prestigious Johnson & Wales University, where she doubled-majored in Baking & Pastry Arts and Food Service Management.
Katie’s college summers were spent working, learning and experimenting with recipes at an Italian bakery near her childhood home in Connecticut famous for its cannoli offering. She decorated cakes, managed the counter staff, made special deliveries, and generally learned the ropes of a retail baking operation.
The attraction of life for a young professional in a thriving city led to Chef Katie staying in Providence after graduation. She began working at Pastry Art, a wholesale pastry company in Walpole, Mass. that made high volumes of pastries for hotels, banquets, restaurants, and catering facilities. Orders for up to 1,000 pieces at a time quickly taught her to value efficiency, organization, and especially teamwork.
Chef Katie’s time at Pastry Art sharpened her skills and honed her technique. Having caught the eye of the culinary team at One Bistro/Four Points by Sheraton Norwood in 2016, she was offered the pastry chef position and the rest is history – a history she continues to write and enhance each and every day.
Chef Katie is driven by the creative freedom her position brings; where she is able to hone her skills making what she loves, while also getting to see her creations loved by clients and their guests. One of her favorite aspects of her position is working closely with Chef Paul to conceive and create seasonal and special desserts for One Bistro.