Paul Sant

Paul grew up in Australia in the coastal city of Victoria.  His passion for food and the utilization the freshest ingredients began at a young age while watching his dad barbecue kangaroo, fresh lamb, and emu sausages on the grill. He began his global culinary journey at the Regent Hotel in Melbourne, Australia. From there he has made stops in London, England; Toronto, Canada; on the sandy beaches of Bermuda; Biscayne Bay in Miami, Florida (where he was awarded the USA Culinary Excellence Medal for hotel chefs); and Westchester, New York. Chef Sant, with his family, finally moved to Louisville, Kentucky in 2008- the city he now proudly calls home. In Louisville, he has worked at multiple venues in various culinary positions.  He has found much success, winning multiple awards at Taste of Louisville, the Kentucky Bourbon Affair, and B3 (Bourbon, Bacon & Beer). Paul has appeared on Secrets of Louisville Chefs, local TV, and multiple publications. Chef Sant joined the Musselman Hotel family as the Executive Chef at the iconic Seelbach Hotel in March of 2019. When he is not behind the stove Paul can be found in the garden where he grows his own ingredients. He is an avid Broadway musical aficionado with an affinity for Bourbon and cigars.