Paul Canales ’96 is a lecturing instructor of Culinary Arts at the Culinary Institute of America (CIA) at Greystone, bringing over 25 years of experience as a chef, educator, and entrepreneur. His career spans high-end restaurant leadership, culinary innovation, and mentorship, with a focus on sustainability, community engagement, and curriculum-driven staff development.
After earning honors degrees in literature, philosophy, political science, and history from California State University, Fresno, Canales spent nearly a decade at Pacific Bell in sales, marketing, and strategy. His global studies and travels sparked a passion for food and culture, leading him to CIA in Hyde Park, NY.
While earning his Culinary Arts degree, Canales trained at Oliveto in Oakland, CA, drawn to its focus on premium ingredients and regional sourcing. He trained under celebrated chefs in New York City before returning to Oliveto in Oakland, rising through the ranks to executive chef, and introducing whole-animal butchery, themed culinary events, and educational programs to the restaurant.
In 2010, he founded Duende, a Spanish Basque restaurant and cultural venue that became a model for immersive dining and sustainable sourcing.
Canales, who holds a Master of Science for Experienced Leaders (MSx) from Stanford University, became a chef consultant on restaurant design, brand strategy, and nutrition-forward culinary content. Recently, he designed the menu for the 2025 UC Berkeley Cal Performances Gala as celebrity chef.
A lifelong athlete and dedicated yogi, he brings energy, discipline, and creativity to every kitchen and classroom.