Paul Scheible

Paul developed his passion for food at an early age and went on to graduate from the Culinary Institute of America in Hyde Park, New York. He spent 10 years working in fine hotels in Manhattan, including an employer-sponsored culinary training program in France, before relocating to Florida and building a career in private clubs and broadline food distribution. His experience includes sales, Brand Management, Center of the Plate specialization, and Division and Corporate Chef roles, giving him a well-rounded understanding of manufacturers, distributors, brokers, and foodservice operators. Paul brings a strong culinary background, industry knowledge, and relationship-focused approach to B&A, where he looks forward to helping drive success for both manufacturers and customers.

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