Chef Paul Jenkins

When Chef Paul Jenkins was 15, he landed a job operating the grill at a Buffalo hot dog stand, the beginning of a successful career as a Buffalo chef. While the dishes he creates for TEMPO restaurant are a bit more eclectic, Jenkins remains as down-to-earth as that "frank-slingin’" teen. Before opening TEMPO in 2005, Jenkins worked as a quintessential Buffalo Chef for over 25 years. After getting his start at the venerable Rue Franklin West, he honed his craft at another Buffalo landmark, Oliver’s Restaurant, and Biac’s World Bistro before becoming Executive Chef of The Buffalo Club. He co-created and is managing partner of TEMPO, a Mediterranean-Italianate restaurant that has helped breath new life into the downtown Buffalo restaurant scene. But if you asked Jenkins, you wouldn’t hear such hyperbole. “We’re having a good time,” is all the chef will say about the success of TEMPO. You almost expect him to ask how much “burn” you’d like on your hot dog. Paul is a “Taste of the NFL” participant Super Bowl Chef representing the Buffalo Bills annually. He is an American Culinary Federation member and has supported numerous charitable endeavors in the Western New York market. Paul is the father of two boys Riley Francis and John Paul. In his spare time he enjoys golf and Canadian summers with family and friends.