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Aramark’s senior director of culinary explores global flavors
by Mary Caldwell
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Title: senior director of culinary, Aramark, Philadelphia
Birth date: Aug. 29, 1965
Hometown: Neptune, N.J.
Education: Culinary Institute of America, Hyde Park, N.Y., 1985
Career highlights:
creating culinary competitions in business services and higher education lines; advancing the importance of culinary within Aramark’s culture; coordinating an annual program of international chefs; winning MenuMasters awards in 2002 and 2005; winning 2004 Research Chef Association Innovation Award for Rolletto’s
Personal: married, two children
Favorite snack: warm chocolate chip cookies |
Paul Carr, senior director of culinary for Aramark, exerts a strong influence over the approximately 15 million meals served daily by the Philadelphia-based contract services giant.
Carr manages the team that develops culinary strategies and provides on-trend concepts and recipe collections for six Aramark lines of business, including higher education, K-12, business dining, sports and entertainment, health care, and corrections facilities.
“Paul’s a quiet leader, leading from a position of knowledge, passion, with a humble confidence without an overdeveloped ego,” says Doug Martinides, Aramark’s vice president of culinary development. “He’s also a good sounding board and advisor as well as influencer as he works with each of our business unit partners.”
According to Martinides, Carr’s strengths include “a great palate and understanding of flavor coupled with the discipline of development and ability to translate strategy into outcomes that are easy to execute.”
Keeping his feet on the ground
Carr joined Aramark in 1989 as a unit-level chef, an experience he says has proved invaluable in his current position.
“You really need to be grounded in what can be accomplished at a unit level, and what kind of training materials you’ll need for your frontline employees,” he says. “So kind of growing up in the units was definitely very beneficial to where I’m at today, as we’re producing these concepts.
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