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Paul Coffey

Ex chef and restaurant owner of The Original Sicilian Pizza Company in Los Angeles and Numero Uno / Formaggi in San Diego. Started in the restaurant business when I was in High School. Opened first restaurant in 1974 and continued in the business until 1998 when I finally burned out from the many hours of work and a threatened divorce. Seems that happens when you spend 6 days a week 16 hours a day and never see the wife unless she comes to the restaurant to hostess. I still do private catering for small groups by referral only. Usually I book about 15 events a year and it is just a way for me to keep my fingers in the business My speciality is Italian and Mexican, sonoran style. I have traveled world wide and have had the pleasure of working as a guest chef at many restaurants in Europe. I have a full commercial kitchen in my house with convection ovens with steam injection, 6 burner cooktop, 18" barbeque, Deep fryer, Wok Ring. Downstairs is the hobart mixer,meat slicer, meat grinder, prep room and mini butcher shop. My kitchen has been certified for commercial preparation and food prep license is current. This was a bitch to get and I had to replace my granite tops with silestone as well as enclose the kitchen with doors to keep it separate from the rest of the house. I think I spent more money on the kitchen when I build the house than anything else. I am the President of a local gun club and am also active with my wife in the Alpine Historical Society.

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