Paul Edward

Paul Edward and Crystal Mier, co-founders of Chef Rubber, provide specialty items to artisan chefs, cake decorators, confectioners, and mixologists worldwide. Both Paul and Crystal are innovators as well as artists with a deep passion for what they do. Chef Paul got started as an apprentice in a French pastry shop in Carmel, California. As a result, he soon became executive pastry chef for numerus hotels such as, San Francisco Westin St Francis, Beverly Hills Peninsula, and Atlanta’s Ritz Carlton Buckhead. Crystal Mier graduated from UNLV, in hotel hospitality and food service management. Coming from an entrepreneurial family she has been in and around the culture of business ownership her whole life helping bring many aspects of that into running Chef Rubber. Paired with Paul’s pastry background, their knowledge along with having an eye for rising trends and researching what consumers are looking for is what keeps the company on the cutting edge.