Before we pour
Please confirm you’re of legal drinking age before entering Paul’s table.
This site is intended for visitors 21 and older.
Meet Paul Cullen
Former Bad Company bassist. Private chef. WSET Level 2 sommelier. Italian wine importer. Paul Cullen has spent his life changing the venue—not the mission: bring people together and make the night memorable.
Paul's story
Paul’s story starts in a Buffalo kitchen, runs through arenas and European wine country, and lands at a table in coastal Delaware. The constant is simple: food, music and wine are better when they’re shared.
Chapter I · Bad Company
From the crowd to the stage.
Paul saw Bad Company live in Buffalo in 1976. Years later, he was on bass with the band, touring internationally and playing to crowds of 4,000 to 55,000 people a night.
The road taught him timing, instinct and how to read a room. Europe introduced him to the food, wine and hospitality that would shape everything after the last encore.
What stayedRead the room. Trust the moment.
Chapter II · Private chef
The stage got smaller. The experience got richer.
Raised on his grandmother Elsie’s Italian cooking, Paul returned to those roots when he launched his private chef business in 2014.
Since then, his four-course dinners have brought Italian food, thoughtful pairings and a private concert to more than 16,000 guests.
New venueThe table became the stage.
Chapter III · Wine
Italy turned a fascination into a calling.
After years of traveling through Italy and studying its regions, Paul earned his WSET Level 2 certification and an import license.
Relationships with small family producers became a collection of approachable Italian wines built for the table—not the trophy shelf.
The connectionMusic. Food. Wine. One conversation.
Chapter IV · Still in motion
Still building the next great night.
Today, Paul still moves between stage, stove and cellar. He hosts dinners, pours at tastings and keeps making music.
Through Paul Kares, he also helps open doors for young musicians and culinary artists. Different projects, same instinct: make people feel a part of the Community
The invitationPull up a chair. Stay awhile.
Chapter V · Travel with Paul
Take the table somewhere unforgettable.
Paul’s Cullen-ary trips turn the places behind the bottles into part of the experience: intimate dinners, family-run cellars, local producers and the stories that never make it onto a label.
It is not a standard tour. It is Paul’s table on the road—food, wine, music and a small group welcomed into the places he returns to again and again.
The invitationCome hungry. Leave with stories.
The through line
Whether it starts with a bass line, a family recipe or a bottle opened at the table, Paul is always chasing the same thing: a room full of people having a night they’ll remember.
The story continues at your table
Choose a bottle for dinner, join the Wine Club and let Paul bring the soundtrack.
