Party in a Pan

K.F.

Chef Paul Schmidgall has a passion for paella. He fell in love with the iconic rice dish and learned how to make it on a little island off the Spanish coast. His teacher was an 85-year-old woman who painstakingly made it every Sunday and wanted to pass on her knowledge to the next generation. Schmidgall, a U.S. Air Force veteran with a master’s degree in business administration from the University of Arizona and a culinary science and marketing degree from Johnson & Wales University, tapped both his culinary and business chops to create the aptly named Fire & Rice Paella. His company caters all types of social gatherings. The team brings everything—ingredients, the fire, even dessert. “We set it up and prepare it on-site in front of the guests,” Schmidgall…

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Naples Illustrated (Digital) - 1 Issue, March 2025

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