Meet Paul Schumer

Paul grew up in New York City – Queens, to be specific. So he was introduced to a wide variety of cuisines early in life. He says he got a BS in Economics at the University of Pennsylvania so he could learn how to make money and a BA in Philosophy so he could learn how to think. His first real job was with Nestle Foods, as brand manager for Raisinets, Goobers, Sno-Caps, Bit-O-Honey and Laffy Taffy.  He takes particular pride in the latter, since Laffy Taffy has become a major brand (and the title of a rap song!) and, if it weren’t for him, Nestle would have discontinued it in 1988 because back then it was a small line that was losing money. Paul’s culinary tastes have evolved since his days hawking corporate candy.

After Nestle, Paul spent a year traveling the globe, then earned an MBA at Columbia, so he could learn how to navigate the business world. He moved to San Francisco in 1993, spent two years in management consulting, then he ran the marketing for Pasqua Coffee, a small specialty coffee company bought by Starbucks in 1998. After making a nice chunk of change at an online photo service startup, he was fortunate to be able to stop working sixteen years ago. Right before he retired, he became a father and can’t believe his daughter is now a high school sophomore with a driver’s license. A life-long learner, Paul enrolled in culinary school in 2015 and he’s immersed himself in cooking and eating ever since.

Why did you become an Edible Excursions guide?

I’ve always been into food.  Eight years ago, I decided I should actually learn how to cook it and signed up to attend San Francisco Cooking School (SFCS). I had taken “fundamentals” classes there and felt the instructors and staff were really on top of it. Since then, I’ve done all kinds of odd food jobs. I did a “stage” with El Cellar de Can Roca in the Catalan region of Spain; it was  the #1 restaurant in the world at the time. In California, I’ve volunteered with World Central Kitchen when the wildfires hit Paradise in 2018 and Sonoma County in 2020. I’ve also cooked for an 800-person farm dinner in Fremont and developed a tapas class that I taught at SFCS. I continue with my own culinary education and share my love of food with others.

Doing tours for Edible Excursions is a perfect fit!

What's your desert island food and why?

Come on: How can anyone not choose pizza?  Hot bread, gooey cheese, fresh tomato (or pesto) sauce, plus anything you want on top (except pineapple, which is against the law).

What do you want guests to know about the tours you lead?

I like to emphasize how California cuisine, and Bay Area food in particular, results from a diverse blend of people. For example, on the Ferry Building tour the Senor Sisig story is one of my favorites: A Filipino chef, who grew up eating tacos and burritos in San Francisco, and decided to use those vehicles to make his cuisine more familiar and accessible.

What restaurants are you excited to dine out in right now and why?

I really just want good quality food cooked with heart.  So, family-run places like La Ciccia, Chapeau, L-’Ardoise—which serve great food and make you feel welcome—are what I’m after.  Plus Marufuku and Mensho Tokyo for ramen because San Francisco is always cold and their ramen is just so good!

What kind of home cook are you?

Oh, man – the unpredictable kind!  I might make a Mississippi version of gumbo one night. On another evening, ajiaco, a Colombian soup. Tomorrow, it might be something Asian. The next day French.  It’s really just whatever winds up inspiring me on a given day.

When you travel, how does food factor into your adventures?

I’m a huge traveler and food is always a big part of my trips.  I research the best restaurants and unique food and drink offerings wherever I go.  I was just in Colombia, where I took an ants cooking class. It was delicious. I’ve taken food tours in Barcelona, Saigon, and New York City. I definitely learned some history on my hometown tour. Barcelona was all about the mind-boggling array of tapas – just beautiful, mouthwatering bites lined up on the bar. Saigon introduced me to the rich beef and pork soup bun bo hue, herb rau ram, and also the fact that I prefer the banh mi we typically find in the Bay Area than the ones in Vietnam, which are heavy on the pate and mayo, light on the vegetables.  

Food tours are a great way to get a sense of the people and the culture of a place, while also filling your belly.