I remember my first job in a restaurant, as a bus boy, when I was sixteen. I would get excited for the few moments each day I would spend in the kitchen bugging the chefs with questions, trying to help, and sometimes just watching. Then I would take what I had learned home and try it out on my mother.

People say she must have been lucky to have a young “chef” at home, but my mom probably remembers it differently. While some meals were good, some were not. No matter how good or bad, I always made a mess of the place (sorry mom). However, in the end one thing is true, I love to cook and love to share it with others.

My first job didn’t allow me to be in the kitchen, so I soon was looking elsewhere. I ended up at a new restaurant/bar that was opening. We only made “bar food”, but at last I was cooking! That was when I decided “this is what I want to do with my life”, and I applied to culinary school. While working full time, and going to school full time, I realized I had to get a job in a “real” restaurant. So, my father and I went to eat at all the best restaurants in town. We ended up at this great French restaurant, that sadly is no longer open, and I fell in love. I told the owner after dinner that I wanted to work for him, but he didn’t have any openings at the time. I persisted, and he eventually took me under his wing as an apprentice. I worked for two months for free, paying my dues, and then got hired on full time. In two years I was the head chef. I learned so much in that restaurant and am eternally grateful for the opportunity I was given (thanks Phillipe).

When my stay at the French restaurant came to an end, I didn’t really know what to do next. One day, a regular customer from the restaurant called and asked if I would do a dinner party in their home for their son’s birthday. The party was a big success, and Dinner Parties by Paul was born. It started slowly with a few faithful customers, then word began to spread. I’ve been cooking ever since.

Dinner Parties by Paul was a great experience for me. In the restaurant you can’t interact with customers as much because you’re too busy. With dinner parties you are one on one with your host and their guests. It gave me a chance to really know my customers and realize just how much I enjoyed cooking. I decided to bring that level of personal service back to the restaurant (Brio) and treat every guest as if I was in their home. People are the reason I cook, not the food. I love good food, but it’s better when you can share that love with others.

Over the past ten years I have been learning, testing, and tuning my skills as a chef. I have also learned the business and service side of the restaurant industry. With all of these different experiences, I have been able to create a style of food and service that is unique and of the highest quality. I look forward to sharing my brio for food and people with Rockford.

Brio opened January 16, 2005 and has been the fulfillment of a bus boys' dream.

Paul Sletten