After graduating Johnson & Wales University in 1988, Chef Paul Bogardus was eager to build his career in New Jersey where so many different cultures and traditions first inspired his passion for food. In 1994, a young and tenacious Chef Paul Bogardus assisted in opening The North Maple Inn, later to be Dolce Basking Ridge, as the PM Sous Chef. With his goal focused on one day being an Executive Chef, he left his position at the North Maple Inn to pursue an opportunity as the Executive Sous Chef at the Rattlesnake Ranch Café. Paul quickly mastered southwestern cooking and his impressive versatility secured him a position at the four-Diamond Bernard's Inn as Executive Sous Chef. He continued to garner attention and praise from his fellow New Jersey chefs and critics for his expertise in the kitchen and his charitable contributions to events such as ARC Fundraisers and the Dinner of Hope.

In 1999, Chef Paul’s dreams became reality when he accepted an Executive Chef position at the renowned Grand Cafe in Morristown. Paul’s expertise and vision blossomed and evolved as he wowed patrons and critics alike maintaining a three and a half star rating for seven consecutive years. Still driven to conquer bigger and better opportunities Paul made his grand return to Dolce Basking Ridge in February 2007 as the Executive Chef for the hotel. His constant innovation, unique American style and fastidious attention to culinary detail drew attention to the hotel and raised the bar for competitors. In 2008, Chef Paul launched the neo-American Vita Restaurant at Dolce Basking Ridge debuting a fresh-faced, modern restaurant and a progressive, neo-American menu. Paul’s talent is clearly embodied in Vita’s immediate success. His signature innovation, creativity, energy and buoyant personality continue to put Paul at the forefront of the culinary community. Chef Paul Bogardus currently resides in East Hanover, New Jersey with his wife and twin babies.