Paul Sorgule is the executive chef of the Mirror Lake Inn Resort in Lake Placid, New York.

Education:
Master’s Degree from Rochester Institute of Technology
Certified Culinary Educator through the American Culinary Federation  

Background:
He has spent more than 40 years in the Restaurant Industry including 26 as Chef Instructor and Dean of Culinary Arts and Hospitality Management at Paul Smith’s College.

In June, 2008, Chef Sorgule, along with his dining team at The View, formally accepted their first AAA Four Diamond restaurant award for 2008. The Mirror Lake Inn was also presented with their 24th consecutive AAA Four Diamond hotel award. The View is one of only two restaurants in the Adirondack region to achieve this distinction.

On November 5, 2008 Chef Sorgule will be in New York City to present a seven-course meal at the prestigious James Beard House. 

Chef Sorgule is the author of In the Shadow of  Cooks (iUniverse, 2007). In his book, Chef Sorgule reflects on his life as an educator and chef. He shares the story of his close bond with food, a bond that began at a young age working in restaurants, which prompted him to study hospitality in college. After school, he worked in various positions in restaurants from line cook to chef, taught culinary arts for 26 years and eventually made his way to the Mirror Lake Inn to take over as Executive Chef. 

Inducted member,  American Academy of Chefs.
2001 National Culinary Educator of the Year,  American Culinary Federation

He was a Board member of the Research Chefs Association and co-chair of its education committee until 2005. 
Paul has served as chair of the Educational Services Committee of the ACF, a member of the 1988 ACF New England Culinary Olympic Team and has won several medals throughout his career including the coveted Gold Medal at the Culinary Olympics in Frankfurt, Germany.  In 1999, he was a presenter for the Escoffier Foundation in Nice, France.