Chef Paul McComiskey grew up in a small farming community in Connecticut. His first position was running the kitchen at the Willimantic Brewing Company and Main Street Café. His passion for local and seasonal cuisine heightened when he joined the Altnaveigh Inn & Restaurant in Storrs, Connecticut as Chef de Cuisine. Later, he joined Weekapaug Inn as a sous chef, and in 2015 he joined Ocean House, in Rhode Island, in a new role as Food Forager.

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