A native of Oxford, Mississippi, Paul Yeck, is the company chef  for the Fresh Hospitality group, conducting research and development in new concept openings and special projects, working closely with the group's Fatback Plant.

A graduate of the University of Mississippi and French Culinary Institute in New York City, Yeck comes to his new role after serving as Chef de Cuisine of Bottega for 2.5 years, and previously worked for Jose Andres in Washington, DC for several years. In his free time, Yeck enjoys exploring with his wife and their two children.