Chef Paul J. O’Toole serves as Executive Culinary Officer for Forewinds Hospitality. In this capacity he is responsible for overseeing the culinary programs at all Forewinds destination properties including, food and beverage quality control, menu development, culinary staff recruitment and training, as well as instilling the Forewinds standards for all restaurant operations and banquet and catering services.

Chef O’Toole brings 30 years of culinary hospitality experience to his position with Forewinds. Prior to joining the company in December of 2005, he served as an independent consultant providing expertise in food and beverage operations for both start-up and existing facilities since 2000. O’Toole is a Certified Executive Chef (CEC) and a member in good standing of the American Academy of Chefs (AAC).

Chef O’Toole has spent the bulk of his career building his skills in the hotel and country club industry in the greater Delaware Valley region. He began is culinary career in 1979 serving as a Chef’s Apprentice at Riverfront Complex, Philadelphia, Pa. He completed a brief stint as Specialty Restaurant Saucier for the Hyatt Regency in Miami, Fl, before returning to the Riverfront Complex, where he progressed to Executive Sous Chef. In 1984 he entered the world of country club food and beverage operations as Executive Sous Chef for Aronimink Golf Club, Newtown Square, Pa. In 1996 he then joined Waynesborough Country Club, Newtown Square, Pa, where he spent 10 years as Executive Chef.

In 1995 Chef O’Toole joined 1492 Hospitality Group, Inc, Avondale, Pa, where he served as Executive Chef responsible for the food and beverage operations for five restaurants and two premier golf club facilities. Additionally he began a popular monthly cooking class series, which he continues today, at both Mountain Branch Golf Course, Joppa, Md., and Hartefeld National Golf Club, Avondale, Pa.

Chef O’Toole has hosted and co-hosted numerous culinary events for major PGA tournaments including the Senior PGA Bell Atlantic Classic in 1998 and 1999; the CVS Classic in 2004; and the Senior PGA Championship in 2003. Chef O’Toole currently serves as Board Chairman for the Delaware Valley Chef’s Association of Greater Philadelphia. He is National Education Chairman for the American Academy of Chefs, and has been recognized by the American Culinary Federation’s Delaware Valley chapter as Chef of the Year in 1992 and Culinarian of the Year in 1991. O’Toole has served as mentor to two of the last five United States Culinary Youth Team Member Apprentices and was named as a candidate for Northeast Regional Chef of the Year by the American Culinary Federation (ACF) in 2002.