His biggest advice for those wanting to become culinary directors is to work hard and care about the customer.
Jeffrey MacMillan/The Washington Post/Getty ImagesWhile Paquette's culinary background helped him get to where he is, he says a strong work ethic is still the most important trait.
"I've watched a number of people come through, many that did have a background in formal culinary education, and then many that just had worked their way through the ranks," he said.
"My response to that is, 'Work hard.
This is what I want to do with my career and how I want to grow.'
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