With decades of experience in the restaurant industry under his belt, Paul Tola brings his talents to the kitchen at Bellina Alimentari as the new executive chef.
Chef Paul Tola began his restaurant industry career as the kitchen manager for Houstons Restaurant in Kansas after graduating from Johnson County Community College with Serv-Safe certification. Then, he brought his talents to the greater Atlanta area where he worked his way up to Executive Kitchen Manager at the Cheesecake Factory before joining Legacy Ventures Hospitality as the Regional Executive Chef.
Now, at the head of the kitchen for Bella Alimentari, Tola creates dishes such as the Tiramisù with mascarpone cream and espresso-soaked Italian cookies, and Panna Cotta with vanilla bean, lemon curd, mascarpone and brown butter crisps alongside other classic Italian dishes, including:
- Cappelletti with fresh ricotta, brown butter, amaretti, butternut squash and parmigiano reggiano
- Carbonara with bucanti, farm egg, english peas, smoked bacon and 30-day pecornio
- Vegetarian eggplant lasagne with pomodor, basil, mozzerella and parmigiano reggiano
