Chef Paul Skulas
Chef Paul Skulas grew up in northwest Ohio. From an early age he spent time in the kitchen with his mother, learning the basics of cooking which quickly turned into a passion. After completing high school, he joined the Marine Corps. He spent the next five years as an aircraft firefighter and in 2006 was to deployed to Iraq. After completing his service he set out to pursue his culinary dreams, enrolling at Johnson & Wales University in Charlotte, North Carolina. There, he began to learn how to refine the flavors and dishes of his Midwestern roots.
Upon graduating, he packed his bags and made his way to Oxford, Mississippi working for the celebrated James Beard award-winning chef and New Orleans-native John Currence at City Grocery and Snackbar. Under chef Currence, Skulas learned the art of Southern Cuisine and the nuances of local ingredients, staying true to his heritage and, of course, the intricacies of pickling and preserving.
After moving to Louisville, Skulas landed as sous chef of Anchorage Cafe under chef Andy Myers (Holy Grale, Gralehaus). Skulas then joined the Holy Grale family as sous chef under chef Josh Lehman. After three years with Holy Grale, he took the opportunity to work once again with chef Andy Myers at Holy Grale’s sister restaurant, Gralehaus.
After years of continual refinement chef Skulas took the next leap in his career connecting with Alex Tinker (owner of DOERS Group - Citizen 7, Fontleroy's, Commonwealth Tap). Tinker and chef Skulas spent most of 2016 developing the concept and style that would become Jeffersonville's Portage House. Portage House's mission is to marry locally-sourced Indiana ingredients with chef's Midwestern Roots, while providing a unique cocktail program to compliment each meal.