Paul Epstein, CEC
Foodservice Management & Production Systems
Paul is the executive chef for Texas Station Casino where he oversees 500+ employees and eight different food outlets from fine dining to employee feeding.
Previously the executive chef of Paris Las Vegas, one of the world’s largest casino companies, Paul implemented cost-saving systems including inventory management, production safety and improved cutting techniques, which in turn reduced the costs of the meat division by more than $2 million annually. As a certified executive chef (ACF) and HACCP trained, Paul writes the protein specifications and buys futures of lamb, pork, beef and veal for his company worldwide. Paul has an AOS degree in culinary arts from the Culinary Institute of America