Paul G. Suplee

WORK HISTORY

EDUCATION

ABOUT PAUL G. SUPLEE

With many years of evolving leadership in the culinary and hospitality industry, I began my career at age 15 and advanced to executive chef, business owner, and higher education leader.I currently serve as a Lecturer within the University of Maryland System, leveraging broad experience across hotels, restaurants, private clubs, and independent operations. My background includes eight years in ownership and third-party management, with a focus on operational excellence, team development, and strategic growth.I am a Level II Certified Wagyu Sommelier through the Embassy of Japan, reflecting a commitment to product expertise and global culinary standards.An active member of the American Culinary Federation, I am a two-time recipient of both the President’s Medallion (2008, 2020) and the Achievement of Excellence Award.I served four years in the United States Marine Corps as a TOW missile gunner, Mechanized Scout, and Water Survival Instructor. This foundation continues to inform my disciplined, mission-driven leadership approach.My leadership philosophy is grounded in servant leadership and omotenashi, with an emphasis on developing high-performing teams, driving accountability, and delivering exceptional guest experiences. I am also committed to mentorship, including supporting youth development through our county NASA House robotics team.I believe that while hospitality is a demanding industry, it offers unmatched opportunity to lead, develop people, and create meaningful impact—by serving both the guest and the team with equal purpose.