Executive Chef Paul Liao

Executive Chef Paul Liao is a seasoned professional who has sharpened his knives alongside acclaimed chefs including Laurent Manrique at Aqua, James Beard Award-winning Chef Stan Frankenthaler at Salamander, and Michelin 2-star Chef Ramon Freixa at The Grand Hyatt Taiwan. Prior to joining Metro’s opening team, he was sous chef for Mark Lusardi at Pearl Oyster Bar in Rockridge and Taste in Berkeley.

Paul has played a central role in achieving Metro Lafayette’s Michelin Star Recommendation, as well as many three star reviews. Metro’s menu reflects his culinary passion for fresh local ingredients, pristine fishes and meats, and cutting-edge technique.

Paul was born and raised in Taiwan, graduating from Johnson & Wales University with a degree in culinary arts.

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