Paul Koder

Background

About Paul Koder

With more than 20 years in the food and beverage concept development and implementation industry, Paul Koder has worked with clientele all over the world. He has worked in regions such as the United States, Asia and the Middle East. Paul boasts experience that includes consulting for large name, luxury brands, such as the St. Regis, W-Hotels, Ritz Carlton, Four Seasons and Rosewood Hotels. Paul has been a food and beverage storage consultant for the most renowned luxury hotels and restaurants across the globe. He plays a key role in providing consulting services to create new concept developments and drive innovation to ensure that luxury hotels and restaurants are building their expertise and mastering the food and beverage industry. Paul’s connections with international chefs and sommeliers allow him to develop strategies that follow the latest trends in food & beverage programs, primarily focusing on wine and food pairing and storage solutions. His strengths are in creating food and beverage strategies and concepts along with developing storage solutions for luxury hotel brands. Paul Koder is internationally regarded as one of the dominant authorities in designing storage solutions for the wine and food & beverage industry. His understanding of the importance of functionality and trendiness help him to create wine and food & beverage displays that are not only stunning, but also help hotels and restaurants generate revenue. Graduating with a degree in Agricultural Engineering and a minor in Architecture from the American University of Beirut in 1992, Paul later received culinary degrees from the Cordon Blue and Ritz Escoffier in Paris in and 2002, respectively. He received his certification as a Wine Sommelier from the Wine & Spirit Education Trust in London in 2003. Paul's work has been featured in different publications, including USA Today, Street.com and Southern Accent magazine.