Paul Callahan became the chef he is today the hard way, by working his way up through the ranks. Formerly of Boston's Sel de la Terre, L’Espalier and The Butcher Shop, Paul is envied among his peers for his charcuterie skills (the branch of cooking devoted to prepared meat products such as terrines, pates, confit, etc.). At The Herb Lyceum at Gilson's Paul is able to pick fresh herbs and he presides over the Friday and Saturday night dinners, cooking classes and special events. He also oversees the food part of farmers markets and CSA.