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Introduction
Taste's Executive Chef Paul Ozimek graduated in 2003 from Paul Smith's College in Saranac Lake, NY with a Bachelors Degree in Culinary Art and Service Management. Chef Paul gained the respect and admiration of his chef instructors for dedication and enthusiasm and was honored by his appointment to the college's first-ever Hospitality Symposium Culinary Team.
Rather than accepting one of numerous better-paying offers for immediate restaurant employment, he chose to spend the next three years under the tutelage of the internationally renowned celebrity Chef Charlie Trotter at his eponymous restaurant in Chicago. It was here that Chef Ozimek, serving as a Sous Chef, was inspired to begin creating his own innovative dishes.
To further expand his knowledge of fine cuisine and gain new culinary perspectives, Chef Ozimek then traveled across the country to work with the famous restaurateur Michael Mina at his highly acclaimed namesake restaurant in San Francisco. In California, Chef Ozimek engaged in developing menus, preparing raw food specialties, and cooking at the popular and highly respected San Francisco Food and Wine Festival. He also assisted Chef Mina in opening the illustrious seafood restaurant, Sea Blue at the Borgata Hotel and Casino in Atlantic City.
In his relatively brief career, the youthful Chef Ozimek has also worked side-by-side with legendary chefs including Thomas Keller, Wolfgang Puck, Daniel Boulud, and Emeril Lagasse.
In 2007 Chef Paul returned to his hometown to assist popular Chef David Britton at Springwater Bistro in Saratoga Springs where he also participated with other distinguished chefs in the Annual Feast of the Fields event. Chef Ozimek was appointed Executive Chef at Mare Ristorante in July, 2008, bringing with him his own unique culinary style and an unparalleled desire for creating new and exciting dishes and menus.
Since the opening of Dale Miller Restaurant in 2009, Chef Ozimek has led the kitchen team and delighted Albany area diners with his unique style and passion for healthful and nuanced food. He is also busy designing personalized menus for corporate and social groups, donating his time, energy, and skill to community based fundraising events, and earning a name for himself among 'foodiesâ? in the Capital Region.
In January 2011, Paul was named Executive Chef of the newly created taste restaurant , a re-branding of the highly successful and popular Dale Miller establishment. For taste, he eagerly anticipates presenting unique dishes of superior quality at reasonable prices and demonstrating both his characteristic palette and the wealth of his training and experience.
Rather than accepting one of numerous better-paying offers for immediate restaurant employment, he chose to spend the next three years under the tutelage of the internationally renowned celebrity Chef Charlie Trotter at his eponymous restaurant in Chicago. It was here that Chef Ozimek, serving as a Sous Chef, was inspired to begin creating his own innovative dishes.
To further expand his knowledge of fine cuisine and gain new culinary perspectives, Chef Ozimek then traveled across the country to work with the famous restaurateur Michael Mina at his highly acclaimed namesake restaurant in San Francisco. In California, Chef Ozimek engaged in developing menus, preparing raw food specialties, and cooking at the popular and highly respected San Francisco Food and Wine Festival. He also assisted Chef Mina in opening the illustrious seafood restaurant, Sea Blue at the Borgata Hotel and Casino in Atlantic City.
In his relatively brief career, the youthful Chef Ozimek has also worked side-by-side with legendary chefs including Thomas Keller, Wolfgang Puck, Daniel Boulud, and Emeril Lagasse.
In 2007 Chef Paul returned to his hometown to assist popular Chef David Britton at Springwater Bistro in Saratoga Springs where he also participated with other distinguished chefs in the Annual Feast of the Fields event. Chef Ozimek was appointed Executive Chef at Mare Ristorante in July, 2008, bringing with him his own unique culinary style and an unparalleled desire for creating new and exciting dishes and menus.
Since the opening of Dale Miller Restaurant in 2009, Chef Ozimek has led the kitchen team and delighted Albany area diners with his unique style and passion for healthful and nuanced food. He is also busy designing personalized menus for corporate and social groups, donating his time, energy, and skill to community based fundraising events, and earning a name for himself among 'foodiesâ? in the Capital Region.
In January 2011, Paul was named Executive Chef of the newly created taste restaurant , a re-branding of the highly successful and popular Dale Miller establishment. For taste, he eagerly anticipates presenting unique dishes of superior quality at reasonable prices and demonstrating both his characteristic palette and the wealth of his training and experience.
Contact Info
Address:
45 Beaver Street
Albany
New York 12207
United States
Albany
New York 12207
United States
Tel:
518.694.3322
Website:
http://www.tastealbany.com
Offering
- Full Menu
- Kiosk
- Catering
- Penthouse Events
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Closed | ||||||
| Tuesday | Open | 11:30 | 22:00 | ||||
| Wednesday | Open | 11:30 | 22:00 | ||||
| Thursday | Open | 11:30 | 22:00 | ||||
| Friday | Open | 11:30 | 22:00 | ||||
| Saturday | Open | 11:30 | 22:00 | ||||
| Sunday | Closed | ||||||
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