Paul Maier
Paul Maier has been in the food business for over 60 years. Growing up, he was surrounded by culinary traditions as the grandson of a German sausage maker, Augustus Claus, and the son of the owner of Claus’s Delicatessen in Roslindale. While other kids were watching cartoons, Paul was glued to cooking shows.
In high school and college, Paul worked his way up in Greek and German restaurants, starting as a sous-chef and becoming a lead chef. His culinary journey took him around the world, where he kept sharpening his skills and earned a reputation for his expertise.
Paul loves hosting pig roasts and has had a blast at the famous “Memphis in May” BBQ extravaganza. With his lifelong passion and wealth of experience, Paul is a well-respected figure in the culinary scene.
