Paul Jenkins
Tempo
581 Delaware Avenue
Buffalo, NY 14202
716-885-1594
Long considered one of Western New York’s finest restaurants, Tempo is the sister restaurant of another venerable establishment, Hutch’s. Recognized for its impeccable service, conscientiously prepared modern Italian cuisine and stunning dining room, Tempo is home to one of Buffalo’s most well-established chefs, Paul Jenkins. Chef Jenkins has been an important part of Buffalo’s evolving dining scene for over 25 years, and his dedication to consistency in food and service make Tempo a shining jewel in the crown of the Queen City.
Paul Jenkins, Chef/Managing Partner
What are your earliest kitchen memories?
Playing with pots and pans at my mother's feet at about the age of five. I also recall a tea cart that I would use to play waiter (early memories of classic table-side French service). I would clear dishes and roll them into the kitchen; my first recipe was chocolate milk, for sure.
What makes Tempo different from other area eateries?
Service, consistency and quality along with an above average benchmark in all our operations. We really look for people that have great personalities and genuinely love providing service to our guests. Tempo has been extremely lucky in that we have retained a core group of people who are committed to providing great service and take pride in their efforts as a group and personally.
Who are your culinary influences?
Jacques Pepin was my first serious professional influence. I voraciously pored over La Methode and La Technique (they came with black and white step-by-step photos) to learnbutchering and preparation techniques that I had only read about. I think culinary influences come in many forms; the question could be phrased as, "Who/what" influenced your culinary perspective?” In my case, I was exposed to many books to gain greater rudimentary knowledge at an early point in my cooking career. I recall the Professional Chef from Culinary Institute of America and all its classic renditions of international cuisines from Italian to German to French, and so on. The first Silver Palate book was an epiphany with so many cool recipes. Just think, basil pesto in 1982, when finding fresh herbs was the equivalent of finding gold nuggets in the Sierra Nevada.
What are your favorite places to eat in WNY?
My personal list in no particular order: Torches, Pano’s, Hutch's, SeaBar, Anchor Bar, Cole's, Ted's Hot Dogs, Grover's, Louie's Texas Red Hots and Oliver's.
Do you have a favorite WNY food festival?
That’s an easy choice for me, the Sorrento Cheese Italian Heritage Festival on Hertel Avenue. Love it! Great food, five days, rides, late night entertainment, old and young participants and a great place to meet friends in the city! I also love the National Buffalo Wing Fest, and Summer Wine Day on the Niagara Wine Trail is a pretty cool way to hang out, as well.
