(above, left to right)
Luke Correia-Damude {General Manager}, Teo Paul {Chef / Owner}, Ross, Goodall {Head Chef}

Bringing it all back home

Teo‘s story (you say it Tayo) took him from the renowned
Michael Stadtländer to cooking in Paris and the Italian Piedmont.

He became an earnest admirer of the everyman appeal of the
Paris bistros and brasseries and their simple fare. (UNION’s 
marble bar is a tribute to Le Petit Fer à Cheval, “The Little Horseshoe,”
in the Marais district.)

But it was while serving up eight-course private dinners in the tiny
kitchens of grand Parisian apartments that he found his unique style,
and a kitchen’s true heart and soul—a place where guests sip wine
and chat and are an essential part of the preparation.

In Italy, speaking no Italian, he would ask at the local ristorante
if he could work alongside the family. ('Food has it’s own language,')
discovering there that the best cooking is home cooking, served in
an atmosphere that feels like home.