Paul Bozzella is the Head Chef at Prospector in Breckenridge, Colorado, where he brings a worldly, ingredient-driven approach to the kitchen. A graduate of Johnson & Wales University in Providence, Rhode Island, Paul holds a degree in Food Service Management and built his foundation at one of the country’s most respected culinary institutions.
Before making his mark in the mountains, Paul honed his craft along the Connecticut shoreline, spending three years as Sous Chef at both Kawa Ni and Don Memo in Westport — two restaurants known for their distinctive, bold flavors. In 2025, he played an integral role in the opening of MassiCo, also in Westport, helping to shape a new dining destination from the ground up.
Paul’s culinary philosophy is rooted in simplicity and curiosity: great ingredients, prepared thoughtfully, and presented in ways that feel welcoming rather than intimidating. His inspiration draws from years of travel and tasting, and from the breadth of kitchens he’s worked in. The result is food that feels both familiar and surprising, grounded and adventurous.
At Prospector, Paul continues to evolve his craft, bringing a chef’s restless creativity to one of Colorado’s most celebrated mountain towns.
Paul Bozzella
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