Chef Paul Barraco attended the prestigious Midwest Culinary Institute at Cincinnati State where he trained under two master chefs. While continuing his studies, he worked as a sous chef at the historic Mill Street Manor. Later Barraco was able to quickly develop and fine-tune his cooking skills as he took on larger responsibilities as an executive chef at popular restaurants in the region such as Burlington, Kentucky's celebrated Tousey House and Cincinnati's Silverglade and Sons Specialty Foods.

Barraco then went on to spend several years as executive chef at O’Bannon Creek Restaurant. His position at O’Bannon gave him the opportunity to utilize his techniques and creativity. At the same time, Barraco ran his own business as owner and chef of Barraco Culinary, a catering company that brings fine dining and wine paring to the customers’ home. As word of mouth spread, Barraco's catering company increasingly became more and more successful.

Barraco is a firm believer in the "slow food" movement while utilizing regional produce by supporting local farmers and vendors. As executive chef at 20 Brix, Barraco hopes to create an often-changing, seasonal menu that showcases the uniqueness of the region, the restaurant, and the many spectacular wines it has to offer.

Click here to read the Q&A with Chef Barraco, appearing in Cin-Weekly Magazine.