Paul Petronella at Camerata at Paulie's

About Paul Petronella

In 2007, Paul returned to his parents' restaurant Paulie's to take over as 2nd generation and has since opened Camerata.

Accolades

My Restaurants

Where I Eat

Behind the Scenes

Chef Paul Petronella reviews  at post.venue.name
"Throughout our new book, I recommend @bobsredmill flour for pizza, pasta and baking at home. They are in most grocery stores and provide several types of flour from high gluten to low gluten, to all-purpose. #paulies20anny #bobistheman"
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Chef Paul Petronella reviews  at post.venue.name
"It's Wednesday. Eggplant Parm is ready, now back to work. #🍆"
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Chef Paul Petronella reviews  at post.venue.name
"We've been working on a sarsaparilla latte at the restaurant. It's pretty great. Also available in a cappuccino or with a little cream in our cold brew. 🔥"
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Chef Paul Petronella reviews  at post.venue.name
"Wellfleets and Syrah, works for me."
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Chef Paul Petronella reviews  at post.venue.name
"Bucatini Puttanesca at the coffee bar. Pungent with anchovy, garlic, onion, capers and olives. Prostitutes in Italy would lure in clients with these smells on the window ledge. #whorespasta"
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From My Menu