Name: John Paulik

Location: Mezzaluna Fine Catering, Portland, OR

What Inspired You to Enter the Culinary Industry

I began cooking at the age of nine, tucked under my mother’s apron strings. In 2002, at forty years old, I found myself at a crossroads. After a long career in nonprofit work, I had recently relocated to Portland, Oregon—unsure where life would take me next. Before coming out in 2013, I was married and raising three young sons.

One day, my wife said, “For decades, you’ve hosted the most amazing dinner parties. You live for entertaining people and creating lavish events. Why not apply to Le Cordon Bleu?”

Within three weeks, I enrolled at Le Cordon Bleu College of Culinary Arts in Portland—and found myself in my first class: Culinary Basics. From that moment, I knew I had found my true calling.

First Professional Experience

Starting over at forty, I threw myself into culinary school wholeheartedly. I graduated from Le Cordon Bleu with highest honors in 2004 and immediately launched Mezzaluna Fine Catering. Having never worked professionally in the industry, I built everything from scratch.

I hired a Portland culinary publicist who introduced me to the city’s food luminaries—arranging luncheons with editors from The Oregonian’s Food Day, Portland Bride & Groom, and other publications. Soon after, I began appearing on local television shows such as AM Northwest and Studio Six, and co-hosted a live radio show, Food Talk with Chef John, for eight years. As my reputation grew, I was invited to judge statewide culinary competitions.

Mezzaluna quickly became known as one of Portland’s most sophisticated catering companies—elegant, high-touch, and artistically inspired. Our focus on upscale events allowed us to work with generous budgets and the region’s most distinguished clients. It was exhilarating, humbling, and deeply rewarding.

Working as a Member of the LGBTQ+ Community

At the age of 48, I longed for authenticity and transparency. I made the bold decision to come out and embrace my truth as a gay man. Since then, I’ve worked closely with nonprofit organizations including Our House of Portland, Basic Rights Oregon, New Avenues for Youth, AIDS Walk Portland, and the Cascade AIDS Project Art Auction.

My team and I have donated hundreds of hours to dinner parties and VIP fundraisers, supporting our community through food, compassion, and generosity. I also offered a standing 20% discount to same-sex couples planning their weddings. It brought me immense joy to celebrate love in all its forms.

Building Community

For fifteen years, I served on the curriculum board for Le Cordon Bleu, mentoring more than fifty students as they prepared to enter the culinary field. Many have gone on to enjoy impressive careers of their own.

At Mezzaluna, I also launched a program to hire individuals who were often overlooked—those rebuilding their lives after addiction, mental illness, homelessness, incarceration, or setbacks during the COVID-19 pandemic. We became known as “The Kitchen of Second Chances.”

I taught these individuals to cook, wash dishes, cater, and serve high-end clients. There was no judgment in my kitchen—only respect and room for all perspectives to be heard. Watching these dear people take pride in their work and rediscover their self-worth remains one of the greatest joys of my career.

Media Coverage

In 2015, I competed on the Food Network’s hit competition show Cutthroat Kitchen, where I finished in second place. Two years later, in July 2017, my image appeared on the cover of Portland Interview magazine—making me the only local chef ever featured there.

Over the years, Mezzaluna Fine Catering has earned a stellar reputation with an elite client list that includes Phil Knight, Steve Ballmer, Jane Goodall, Senator Ron Wyden, Thomas Lauderdale, and many others. (Client list attached with this email.)

Favorite Dishes

As a caterer, I often joke that “my favorite dish is whichever one you want to pay for.” Still, I have a deep love for seafood. Recently, I served as a private chef for a professional basketball player who followed a pescatarian diet. One of his favorite dishes was a roasted halibut fillet with citrus segments and a tangy orange gastrique, served atop vegetable-laden couscous. He devoured it every time.

Mediterranean Citrus Dinner

A refined, sun-drenched meal featuring seared halibut in lemon cream and orange gastrique, paired with a bright Mediterranean couscous salad and lemon herb vinaigrette.

Pan-Seared Halibut with Lemon Cream Sauce & Orange Gastrique

Serves: 2–3 | Style: Elegant, light, citrus-driven entrée

Ingredients

Halibut

• ☐ 2–3 halibut fillets (6–7 oz each, skinless)
• ☐ Kosher salt and freshly ground white pepper
• ☐ 1 tbsp olive oil
• ☐ 1 tbsp butter
• ☐ 1 sprig thyme (optional, for aromatics)

Lemon Cream Sauce

• ☐ 1 tbsp butter
• ☐ 1 small shallot, minced
• ☐ 1 clove garlic, minced
• ☐ ½ cup dry white wine
• ☐ 1 cup heavy cream
• ☐ Zest of 1 lemon
• ☐ 2 tbsp fresh lemon juice
• ☐ Salt and white pepper to taste
• ☐ 1 tbsp cold butter (to finish)

Orange Gastrique

• ☐ ½ cup fresh orange juice
• ☐ ¼ cup white wine vinegar
• ☐ ¼ cup sugar
• ☐ Pinch of salt

Candied Orange Segments

• ☐ 1 orange, peeled and segmented
• ☐ ½ cup water
• ☐ ½ cup sugar

Method

Candied Orange Segments

1. In a small saucepan, combine water and sugar; bring to a simmer.
2. Add orange segments and cook gently for 10–12 minutes until translucent.
3. Remove with a slotted spoon and let cool on parchment.
4. Chef’s Tip: Dip one side in superfine sugar before serving for sparkle.

Orange Gastrique

5. In a small pan, combine sugar and vinegar; cook over medium heat until golden.
6. Add orange juice carefully (it will bubble) and reduce until syrupy, about 5–7 minutes.
7. Season lightly with salt and keep warm.

Lemon Cream Sauce

8. In a sauté pan, melt butter and sweat shallot and garlic until translucent.
9. Deglaze with white wine; reduce by half.
10. Add cream, lemon zest, and juice; simmer until lightly thickened (about 5 minutes).
11. Whisk in cold butter for a glossy finish. Season to taste.

Halibut

12. Pat fillets dry and season both sides.
13. Heat olive oil and butter in a skillet over medium-high.
14. Sear halibut 3–4 minutes per side until golden and just opaque (internal temp ~135°F).
15. Baste with pan butter and thyme during the last minute.

Mediterranean Couscous Salad with Lemon Herb Vinaigrette

Serves: 4–6 | Style: Fresh, vibrant, and citrus-forward

Ingredients

Couscous Salad

• ☐ 2 cups Israeli couscous (pearl-style), cooked and cooled
• ☐ 1 cup asparagus tips, blanched and cut into 1-inch pieces
• ☐ 1 medium carrot, shaved into ribbons
• ☐ ½ cup pomegranate seeds
• ☐ ¼ cup finely chopped chives
• ☐ ¼ cup chopped fresh mint leaves
• ☐ ⅓ cup Kalamata olives, pitted and halved
• ☐ ⅓ cup roasted red peppers, diced
• ☐ ¼ cup finely diced preserved lemon (rind only)
• ☐ ½ cup crumbled feta cheese
• ☐ Kosher salt and freshly ground black pepper, to taste

Bright Lemon Herb Vinaigrette

• ☐ Zest and juice of 2 lemons
• ☐ ½ cup extra-virgin olive oil
• ☐ 1 tsp Dijon mustard
• ☐ 1 small shallot, finely minced
• ☐ 1 small garlic clove, finely grated
• ☐ 2 tbsp chopped fresh herbs (parsley, mint, dill)
• ☐ 1 tsp honey (optional, for balance)
• ☐ Salt and pepper to taste

Method

Prepare the Vinaigrette

16. In a bowl, whisk together lemon zest, juice, mustard, shallot, garlic, and honey (if using).
17. Slowly drizzle in olive oil while whisking until emulsified.
18. Stir in chopped herbs and season with salt and pepper.

Assemble the Salad

19. In a large bowl, combine cooked couscous, asparagus tips, carrot ribbons, pomegranate seeds, chives, mint, olives, roasted peppers, preserved lemon, and feta.
20. Pour vinaigrette over salad and toss gently to coat.
21. Adjust seasoning as needed.

Chill & Serve

22. Let the salad rest for 20–30 minutes to allow flavors to meld.
23. Serve slightly chilled or at room temperature.

Plating Design

• Pool lemon cream sauce in the center of a white plate.
• Mound a generous portion of the couscous salad on top. Place halibut on top of the couscous.
• Drizzle orange gastrique in a spiral or zigzag across the fish.
• Garnish with candied orange segments, microgreens, or lemon zest curls.
• Optional: add pink peppercorns or crushed pistachios for contrast.