Executive Chef Paul Bosch

Mt. Hood Chefs

Born in Arlington Heights, Illinois, Paul Bosch developed a long-standing interest and pursuit of all things culinary. Having achieved his undergraduate degree in Food & Nutrition (specializing in Hotel & Restaurant Administration) from Southern Illinois University, Paul later earned a degree in the Culinary Arts from the Culinary Institute of America in Hyde Park, New York.

To stay at the top of his culinary “game” Paul maintains active membership status in the National Sommelier Society and the Alpha Zeta agricultural fraternity.

Before joining The Resort at The Mountain as Executive Chef, Paul was Restaurant Chef at Skamania Lodge, Executive Chef at Southwest Washington Medical Center, and Commissary Manager at Elephants Delicatessen.

Influenced by some of the best and most high profile chefs -- Grant Achatz from Alinea Restaurant in Chicago, Feran Adria from El Bulli in Spain, and Charlie Trotter also of Chicago, Paul is guided by his overall “anything’s possible” approach to and way of thinking about cuisine. It is this philosophy that has helped form the heart of The Resort’s culinary team and the promise of Altitude’s menu.

Though Paul remembers as a young boy his mom telling him “Don’t play with your food,” that is precisely what he and his Altitude kitchen team do each evening. Respectfully play with the food…modifying textures, enhancing appearance…to open up flavors previously never thought possible.

And the Altitude diner is richer for it.

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