Paul Lieggi received his formal training at Horst Mager’s Culinary Institute in Portland and gained experience working with professional chefs in southern California, Portland Oregon, and New England.
Working under Chef Michel Richard and Chef Jackson Kenworth and opening one of West Los Angeles best restaurants in the mid 1980’s was a pivotal period for Chef Lieggi.
Currently working as Executive Chef and General Manager for Bon Appetit Management Company at the Mt. Angel Abbey, he features traditional dishes and international favorites made from scratch using homegrown, wild-foraged and very local, seasonal ingredients.
An accomplished fisherman, Chef Lieggi, was recipient of The Good Food Award, San Francisco, in both 2017 and 2018 for his exquisitely smoked and cured Salmon.
Chef Lieggi rarely passes on an opportunity to learn something new about food, food presentation, preserving food, and arts related to food. He shares these same passions with young cooks beginning their careers and is always available to work with them on their culinary journeys.
He resides in Silverton with his wife Susan who shares his culinary interests, which include forging for wild mushrooms and friendships with local Willamette Valley farmers.