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Chef Paul Luna Moves to Maui
San Rafael's Vin Antico Celebrates
Chef Paul Luna
Chef Paul Luna
San Rafael, August 9, 2006 – Vin Antico
showcased the talents of celebrity guest chef Paul
Luna at a cooking demonstration today to launch the
restaurant’s new menu and weekly Spaghettata
special, after he spent three intense weeks of
streamlining the fledging restaurant nestled in the
heart of San Rafael, Calif.
Declared one of “6 Creative Restaurant Geniuses”
by Atlanta Magazine (August 2000), Luna spent a
month at Vin Antico to help reshape the restaurant’s
culinary identity, develop a new menu, as well as
define the restaurant’s overall marketing strategy.
(Read more)
showcased the talents of celebrity guest chef Paul
Luna at a cooking demonstration today to launch the
restaurant’s new menu and weekly Spaghettata
special, after he spent three intense weeks of
streamlining the fledging restaurant nestled in the
heart of San Rafael, Calif.
Declared one of “6 Creative Restaurant Geniuses”
by Atlanta Magazine (August 2000), Luna spent a
month at Vin Antico to help reshape the restaurant’s
culinary identity, develop a new menu, as well as
define the restaurant’s overall marketing strategy.
(Read more)
IN THE NEWS
Chef Luna Combines U.S. Flavors with
Sonoran Ingredients (September 5, 2006)
Ramon Garcia, a reporter from El Imparcial developed a
story on Chef Luna's work in Sonora, Mexico. In this
statewide daily newspaper, Garcia reports how chef
Luna will be incorporating ingredients unique to Sonora
and Mexico into the recipes he develops for a local
grocery store and gourmet shop that is expanding its
prepared foods department.
Chef Luna's Eclipse Casts a Shadow That
Spans a Decade (August 24, 2006)
Atlanta Journal-Constitution reporter Meredith Ford
reminds readers that you can’t take the Luna out of
Eclipse, even with the introduction of a new location:
"Luna cleverly introduced Atlanta to real Spanish tapas.
Some of the restaurant's first dishes — gooey pan
Catalan, crisp-fried calamari, ribs in Balsamic reduction
— are still on the menu, every bit as good as they were
when this then A-list chef first started ..."
Vin Antico Earns Rave Review During Chef
Luna's Consultancy ( August 3, 2006)
“Now, Paul Luna's working as a temporary consultant
as well as hands-on-chef," reports Leslie Harlib, food
writer for the Marin Independent Journal, a weekly
newspaper in northern California. "Born of Sardinian
and Spanish parents and raised in Europe, Luna has a
top-notch, if eccentric, reputation in Washington, D.C.,
and Atlanta where he's written about as a culinary star.”
Chef Luna Combines U.S. Flavors with
Sonoran Ingredients (September 5, 2006)
Ramon Garcia, a reporter from El Imparcial developed a
story on Chef Luna's work in Sonora, Mexico. In this
statewide daily newspaper, Garcia reports how chef
Luna will be incorporating ingredients unique to Sonora
and Mexico into the recipes he develops for a local
grocery store and gourmet shop that is expanding its
prepared foods department.
Chef Luna's Eclipse Casts a Shadow That
Spans a Decade (August 24, 2006)
Atlanta Journal-Constitution reporter Meredith Ford
reminds readers that you can’t take the Luna out of
Eclipse, even with the introduction of a new location:
"Luna cleverly introduced Atlanta to real Spanish tapas.
Some of the restaurant's first dishes — gooey pan
Catalan, crisp-fried calamari, ribs in Balsamic reduction
— are still on the menu, every bit as good as they were
when this then A-list chef first started ..."
Vin Antico Earns Rave Review During Chef
Luna's Consultancy ( August 3, 2006)
“Now, Paul Luna's working as a temporary consultant
as well as hands-on-chef," reports Leslie Harlib, food
writer for the Marin Independent Journal, a weekly
newspaper in northern California. "Born of Sardinian
and Spanish parents and raised in Europe, Luna has a
top-notch, if eccentric, reputation in Washington, D.C.,
and Atlanta where he's written about as a culinary star.”
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January 28, 2007 – The aloha spirit has beckoned
this acclaimed chef to settle in Maui. Chef Luna
moved from Washington D.C. to this Hawaiian island
on the first of this year to begin his next venture.
"The potential to succeed in any restaurant venture
here is great. All you need is the right concept," says
Luna. "For now, I'm keeping my options open, talking
to restaurant owners on the island, and offering my
chef services to individuals in the privacy of their own
homes."
Sounds like Chef Luna has his work cut out for him!
Mystery Solved! ...
Margo McClimans, President and Founder of
International Stone Consultancy, correctly guessed
where Chef Luna was in September 2006: on the
west coast of Mexico.
"I have always been pretty good at geography,"
comments McClimans. "Perhaps that's what led me
to start my business in selling stone from Italy."
International Stone Consultancy, negotiates the best
deals with marble, granite and other specialty stone
quarries to find the best deal for its clients.
"If you're building out your kitchen and you want the
best stone for your counter tops or sinks, I
recommend you contact Margo at ISC to have all
your questions answered," says Chef Luna.
this acclaimed chef to settle in Maui. Chef Luna
moved from Washington D.C. to this Hawaiian island
on the first of this year to begin his next venture.
"The potential to succeed in any restaurant venture
here is great. All you need is the right concept," says
Luna. "For now, I'm keeping my options open, talking
to restaurant owners on the island, and offering my
chef services to individuals in the privacy of their own
homes."
Sounds like Chef Luna has his work cut out for him!
Mystery Solved! ...
Margo McClimans, President and Founder of
International Stone Consultancy, correctly guessed
where Chef Luna was in September 2006: on the
west coast of Mexico.
"I have always been pretty good at geography,"
comments McClimans. "Perhaps that's what led me
to start my business in selling stone from Italy."
International Stone Consultancy, negotiates the best
deals with marble, granite and other specialty stone
quarries to find the best deal for its clients.
"If you're building out your kitchen and you want the
best stone for your counter tops or sinks, I
recommend you contact Margo at ISC to have all
your questions answered," says Chef Luna.
