Canaan Paul

Canaan Paul, talented Sous Chef, embarked on his culinary journey at Red Fish Grill in November 2022. Initially hired as a catering sous chef for Ralph Brennan Restaurant Group, Canaan quickly made a name for himself by executing successful catering events at the New Orleans Museum of Art. His extensive experience includes a six-year tenure as a banquet chef at the Royal Sonesta, where he honed his skills in managing large-scale events and delivering exceptional dining experiences.

Canaan thrives in high-intensity, stressful situations, and relishes the opportunity to teach others the processes of cooking. He is passionate about imparting knowledge and helping his team navigate the pressures of the kitchen to provide the best possible guest experience. Canaan's favorite culinary tasks include butchering fish and exploring different cooking techniques for various types of fish. He also enjoys preparing ribs and butchering meat, showcasing his versatility in the kitchen.

Originally from New Orleans, Canaan's love for cooking was inspired by his mother, who owned and operated Tia’s Catering and Eatery in the Westbank. Outside of the kitchen, Canaan is a dedicated family man, married with two children, Canaan and Lyric. He enjoys spending time with his family, reading culinary books, and cooking special meals for his family, with truffle mac and cheese at the top of the list.