Chef Paul Healey discovered cooking accidently. As a dot com flame out, he started cooking just to make ends meet and decided that was where his passion was.

Paul went back to school at Johnson and Wales University in Providence, Rhode Island, where he graduated Magnum Cum Laude with a degree in Culinary Arts. He then went to work at the Maisonette in Cincinnati, which boasted the longest running streak of five-star awards, the highest designation given by Mobil Travel Guide.

After returning home to Boston, Healey worked in some of the finest Italian restaurants in the city, include La Morra and Via Valverde in the historic North End. While at Via Valverde, Boston Magazine said it was one of the twenty best restaurants in the city.

Chef Paul joined Kimpton Restaurants as a Sous Chef for Bambara. There, he focused on local and sustainable cuisine. He was then promoted to Chef de Cuisine at Domaso.

The menu at Domaso is a combination of many past experiences and blends approachable, upscale Italian dishes with local, seasonal, and sustainable values.

After a long day in the kitchen, Paul likes to relax by watching baseball and reading. He currently lives in Arlington with his wife.