Chef Paul Bogardus

Chef Paul Bogardus' interest in the culinary arts started as a young man, when at the age of 16 held a part time job at a local German restaurant. The Chef/Owner saw his work ethic and took him under his wing, giving Paul the opportunity to cook along side him in the restaurant's kitchen and for special events.

When Chef Paul's mother, a Home Economics teacher at a local high school, saw her son's interest in cooking, she encouraged him to pursue his passion at Johnson & Wales University. He took her advice, and graduated from the school in 1988 with a degree in Culinary Arts.

Chef Paul has extensive experience in the local culinary scene- he actually helped open Dolce Basking Ridge in 1994 as the PM Sous Chef! He has also spent time at such well known establishments as the Rattlesnake Ranch Cafe and the 4 Diamond Bernard's Inn as the Executive Sous Chef. He won the praise of his fellow chefs in New Jersey for not just his expertise in the kitchen, but for his work on charitable events such as ARC Fundraisers and the Dinner of Hope.

In 1999, Chef Paul became the Executive Chef of the Grand Cafe in Morristown, where he maintained a 3 1/2 Star rating for 7 1/2 years.

In February 2007, he returned to Dolce Basking Ridge as our Executive Chef. He has brought with him again his innovative American style and strong attention to culinary detail, much to the delight of our guests and staff.

Pastry Chef Margaret Suita
Margaret’s introduction to the culinary world came at the age of 15, when she began working as the pastry cook at Acqua Ristorante in Raritan, NJ. Her passion for pastries led her to The Culinary Institute of America, where she graduated with a degree in Baking and Pastry. Her culinary skills were refined during her externship at The Greenbrier, a 5 diamond resort in White Sulphur Spring, West Virginia, under the tutelage of Award-Winning Pastry Chef Brian Schoenbeck and Certified Master Chef Peter Timmins. Margaret then brought her pastry talents back to New Jersey as Pastry Cook and later Supervisor at the North Maple Inn. In February 2007, she was asked to impress her expertise on The Heldrich in New Brunswick, as Executive Pastry Chef. She assisted in opening all food venues for the property, including a la carte dining, banquets, and special events.

We are now pleased to welcome Margaret to the Dolce family at Dolce Basking Ridge. The newest addition to our culinary team, she brings with her a fresh approach to pastry design and a flare for contemporary American cuisine. We invite you to indulge your sweet tooth and taste the delicate flavors of Margaret’s latest creations at Cuisine Restaurant.

Culinary Team
Our culinary team also includes four Culinary Institute of America graduates and two graduates from the French Culinary Institute of NYC.