For Executive Chef at Paul’s Run, Kenneth Masten, creating five-star quality meals is not just his job, it’s his passion. From working alongside Iron Chef and James Beard Award winner, Chef Jose Garces, to creating innovative recipes at The Rittenhouse Hotel, Chef Kenneth has quite an impressive history in the culinary world.
“My interest for food and cooking first began with my foster mom,” Chef Kenneth explains. “Everything she made tasted good. She never made a bad meal and I really appreciated that. It sparked a fire in me to make food that makes you feel good,” he adds. Chef Kenneth began his culinary journey at a catering company in South Philadelphia. From there, he worked in the Rittenhouse Hotel, where he created five-star dishes in an upscale restaurant.
Possibly one of his most exciting jobs was working alongside renowned Iron Chef, Jose Garces, who not only has a James Beard Award, but owns and operates numerous restaurants in Philadelphia, New Jersey, and Times Square in New York City. Gaining valuable experience, Chef Kenneth would also help cater large events with Jose Garces Events at The Kimmel Center in Philadelphia, where he says every opportunity was filled with excitement.
Chef Kenneth brings his culinary experience to Paul’s Run…
As Chef Kenneth brings his rich culinary history to Paul’s Run, he is thrilled to work in this warm, welcoming community. “I enjoy the people at Paul’s Run. There are so many unique personalities here. It makes every day exciting,” he affirms.
Part of what makes his work so exciting is getting to know residents throughout the community. Starting at Paul’s Run this past October, Chef Kenneth has already made fulfilling friendships as residents share their remarkable stories and compliment his exquisite meals.
I enjoy making the residents happy and seeing them smile. When they tell me this is the best meal they’ve ever had, that makes my day. The residents at Paul’s Run are worldly and they’ve had cuisine from so many different countries throughout their lifetime. When my meals remind them of a certain time in their lives that’s really rewarding.Executive Chef at Paul’s Run, Kenneth Masten
Discover an outstanding dining experience at Paul’s Run! Click here for a sneak peak at our menus and explore what Chef Kenneth and the team are cooking up next!
As Chef Kenneth innovates new recipes with fresh ingredients at Paul’s Run, residents are sure to give their high regards. “The residents love my grilled Mediterranean lamb chops. It’s one of their favorite dishes that I make. One resident loves them so much, she asks me nearly every day when I’ll be making them again,” he laughs.
Bringing happiness to residents throughout Paul’s Run with delicious, high-quality cuisine, Chef Kenneth greatly enjoys the relationships he builds in this welcoming community. “The residents have so many great stories,” he says.
“We do live cooking demonstrations for residents in the Bistro and it’s been a great way to get to know them, and get them excited about the food that we’re making,” Chef Kenneth adds.
You can’t beat the food at Paul’s Run. It’s absolutely delicious and they always make the dishes exactly the way you like them.Freda S., resident at Paul’s Run
With satisfied taste buds, residents greatly look forward to Chef Kenneth’s new recipes and he couldn’t do it without the support from the community’s outstanding culinary team. “The dining team at Paul’s Run are great to work with. Every day they give their absolute best to make sure that residents are happy because that’s what it’s really all about,” Chef Kenneth says. Residents are certainly pleased as they’re always wondering what exciting dishes will be on tomorrow’s menu.
Chef Kenneth’s Signature Mediterranean Lamb Chop Recipe
- 2 lamb rib racks fat cap removed and bones frenched.
- 1tbs Madras Curry powder
- 1tbs Cumin powder
- 1tbs Ground Coriander
- 1tsp Mediterranean Oregano
- 2 cloves of garlic minced
- 4 Sprigs of fresh thyme
- 4oz Dijon mustard
- Olive oil
- Salt and pepper to taste
- Make a rub with all dry ingredients
- In a small bowl Mix the garlic fresh thyme and dijon together
- Sprinkle Dry rub over lamb and massage into meat well. Rub withOlive oil. Place in refridgerator uncovered for 2-4 hours
- Pre Heat your Grill to medium high. Oven on 350. Remove Lamb racks from Refrigerator and massage Dijon garlic Thyme Mixture on to the lamb.
- Cover rib bone section with foil to keep bones presentable while grilling.
- Grill mark on meat side for 3 minutes flip and grill bone side for 3-4 minutes
- Remove lamb racks from grill, place on a pan and in oven for 8 minutes.
- Pull from oven. Let rest for 10 minutes before carving.
- Serve with Lemon Roasted Potatoes and Grilled herb Vegetables.