Chef & Owner
Chef & Owner
I have my childhood neighbor to thank for getting me started on my culinary journey. Raised by a single father, my childhood meals were standard 1970’s fare and rarely involved fresh baked treats and homemade pastas. But at every chance I could, I invited myself two doors down to lend my hand at true home cooking and was fascinated by the worldly spreads we created.
Since then, it has always been about creation through cooking and experiencing food. As a young woman, Sagittarian urge to travel led to many exciting journeys filled with food discoveries. I immersed myself in cultures through markets, sharing family tables, farming, visiting caves and experimenting with street food. I began to get a glimpse into how food shapes relationships and sustains communities.
After college, one such journey led me to pick up my life in NY and relocate with my closest friend to Seattle just as the city was embracing a food revolution. I was fortunate to land a position in an underprivileged public school where I spearheaded a program that brought local-area prominent chefs and grade schoolers together.
It was that experience that really opened my eyes to how food can bring people together. I knew then that I had found my passion.
I returned to NYC to attend culinary school. In the years that followed, I experienced the gamut of chef opportunities – restaurants, food styling, private chef gigs, catering and event planning. As a private chef in St. Tropez one summer, I met my husband, Mickael Paradis, a French-trained butcher. Together, we opened up Paradis. Now in its 10th year, we have stayed true to our original mission - to serve seasonally driven and approachable food.
Paradis remains one of my greatest achievements, second only to being a mother to our twins Hugo and Marion. Paradis – the French word for paradise – is a name that truly suits our store and its mission. I am so grateful to be doing what I love, bringing joy to hundreds of customers daily and working side by side with talented and dedicated staff. Bon appetite!
Kelly just really loves food. “Everything about it! The flavors, colors, textures, delights and wonderful experiences and connections that food so inspires.”
Kelly is going on 13 years of industry experience, in which she has been professionally trained as a catering chef, R&D chef and cooking instructor. She landed at Paradis Fall 2017 and has been incorporating her love of globally inspired, wholesome and vibrant flavors into the menus ever since
Sous Chef & Catering Juggler
Born and raised in Florida, Sarah can’t decide what side of the country she wants to be on. Growing up in the restaurant industry she obtained her culinary degree from the Florida culinary institute in west palm beach. Shortly after graduating she moved to Boulder Colorado and now makes her home in Brooklyn, ny. Joining then paradis is team last year she brings her passion for food and her love of traveling the world to the next level.
Pastry Chef and Fashionista
Pastry Chef An Vo started baking at a young age along side her mother who is a talented chef from Vietnam. She learned traditional techniques and later developed her own style using dairy free and gluten free alternatives. Her passion for presentation is shown through her creative designs. An currently bakes seasonal sweets and custom orders made with love at Paradis.
The Paradis To Go staff works tirelessly to produce quality food and beverages–all of which are made in house. Chefs and staff alike travel extensively and bring influences from both coasts and everywhere in between.