meet chef Jean Paul Medina

JP Medina started his career spending his childhood in the kitchen alongside his mother Nancy learning the importance of flavor and balance. While he originally started out in plumbing, the kitchen kept calling him back.

Taking a leap of faith, he quit his day job and started his career as an entremetier, preparing soups and vegetables. He very quickly climbed the ranks after the Chef challenged him to prepare a staff meal where his Executive Chef realized he had a natural gift. JP Medina has been working in high level culinary positions in a number of well-known locations: BLT restaurants, L’Apicio, Hill Country Barbecue Market, and Washington Market Tavern.

More recently he has worked for some of the Catskills’ best: Callicoon Hills, The DeBruce and The North Branch Inn (managed by Foster Supply Hospitality) where he fell in love with the accessibility to quality and fresh product and the area he calls home. With Smōkd, he’s been able to dive into a venture that feels entirely his own, with his family — bringing together his love for good food, hospitality, BBQ, flavor and fun.