Paul Farmer

He/him/his

Years of Participation

2022-2023

As executive chef of Three Sirens, Paul Farmer combines his passion for locally sourced ingredients with
his classic French training to deliver an upscale but approachable dining experience. Prior to moving to
Charleston, Farmer spent over a decade working with several restaurants in San Francisco and Los
Angeles including working as sous chef for the Michelin-starred chef Ludo Lefebvre at Petit Trois. Upon
moving to Charleston, he joined Butcher & Bee as head chef, leading the kitchen team on the
restaurant’s journey to being nominated for “Outstanding Restaurant” by the James Beard Foundation.
Farmer now leads the culinary program for Three Sirens with a regularly changing seafood-centric menu
that features a variety of small and large plates which celebrate the region’s bounty.