Paradox is known as one of the MidSouths Hottest Boutique Caterers. From Corporate Receptions, to Weddings, and Kosher events.
We want your event to be special, memorable, and capture your personality. Paradox can provide the boutique one of a kind catering experience with the owners combined 40 years of hospitatly experience.
SUPPORTING LOCAL COMMUNITY PARTNERS
Paradox, Owners and Staff, are fully vested partners in the community's' philanthropy. Paradox is a source of charitable cash and in-kind contributions. It has a vested intrest of funding social good on a regular and long-term basis.
“The test of our progress is not whether we add more to the abundance of those who have much; it is whether we provide enough for those who have too little.”
— Franklin D. Roosevelt
(Second Inaugural Address, 1937)
Formally trained at the College of Culinary Arts at Johnson and Wales in Charleston, South Carolina, Chef Jimmy Gentry began his career in Memphis, Tennessee. He defined his skills at area restaurants and accepted the position of Executive Chef for Erling Jensen: The Restaurant. During his six-year tenure, Gentry led the kitchen to six consecutive “Best Restaurant” awards from publications such as Memphis Flyer, 4Memphis, and regained the restaurant’s 4-star rating in the Commercial Appeal. These awards propelled the restaurant to present their cuisine at the renowned James Beard House in New York City.
Gentry then moved to the Grand Casino Resort as Chef de Cuisine at LB’s, the fine dining restaurant in the resort. For two years during Gentry’s reign, the restaurant gained notoriety in DiRONA (Distinguished Restaurants of North America) and also won the Wine Spectator Award. Gentry was promoted to Chef de Cuisine over a family of nine restaurants at both the Horseshoe and Sheraton Casinos. In late 2007, Gentry focused his efforts on opening Magnolia: A Delta Grille, inside Horseshoe Casino and Hotel, where he incorporated modern flair into meals reminiscent of the Mid-South Delta region. As he worked with the kitchen staff, Gentry began to shift focus to training and development. This led him to become a Chef Instructor at L’Ecole Culinaire in Memphis, Tennessee.
For 8 years, Gentry implemented his creativity and leadership to teach the next generation of chefs courses ranging from basic restaurant operations to classic French cuisine and contemporary concepts of modern gastronomy. Gentry assisted in the development and design of L’École’s Presentation Room Restaurant, a full-service fine dining experience open to the public. Where he continued to instruct students, on restaurant operations, from conception to day-to-day operations. Through hands-on instruction, he trained students in concept development, menu planning, plate design and day-to-day operations.
While teaching, Gentry launched Paradox Catering and Consulting, LLC, currently the largest boutique catering company in the Mid-South. While specialising in unique up-scale events, Paradox has also been involved in festivals, high-profile political fundraisers and corporate events. In 2017 Gentry launched two other concepts into the market.To-Go by Paradox caters meals for corporate and private aviation flights arriving and departing from Memphis International Airport. Paradox Underground Experience is a quarterly pop-up wine dinner concept promoted exclusively through social media as a culinary speakeasy experience transpiring in random, unique places around the city for a single evening.
In 2018 Gentry launched his most recent venture, P.O. Press Public House & Provisions, a freestanding restaurant with a focus on locally sourced produce and a refreshing approach to service and cuisine. It garnered praise from the Daily Memphian, Memphis Magazine, Commercial Appeal and the public.
Gentry has participated in three James Beard Dinners within Memphis and his dishes have been most recently featured in print as cover recipes for The Seven Stars Cookbook, Delta Magazine, 4Memphis, Jewish Scene, At Home Tennessee, Memphis Magazine, Mid South Bride and Pink Bride. Television promotions include guest chef appearances on Live at 9, Good Morning Memphis and bi-weekly appearances on ABC 24 Local Memphis Live.
At Paradox, Alia Hogan brings over thirteen years of experience in the food service/hospitality industry. She displays her passion for hospitality and also a commitment to exceptional service as general manager/owner.
Hogan was first introduced to the restaurant industry at an early age, in a contemporary Asian restaurant. During her time there, Hogan learned that she had a passion for taking care of people, and worked to learn all aspects of the front of the house. From day one, Hogan valued the company’s dedication to their staff and was excited to be hired, but made it her goal to move up to a management position. Hogan eventually transitioned into a fine dining environment and expanded her knowledge of not only food and alcohol, but also exceptional service. The time spent there she took on every front of the house role, from hosting, serving, bartending, cashiering, and managing.
While continuing her hospitality career, she graduated Cum Laude from University of Mississippi with a Bachelors of Accountancy with a minor in Marketing. Hogan was also inducted into such academic honor societies such as: Phi Kappa Phi, Sigma Alpha Lambda, and Phi Theta Kappa. Her knowledge has been an integral part to Paradox’s success thus far.
In 2010, Hogan and Gentry, seeing a need for creative and an innovative approach to Catering, opened Paradox. Since opening, Paradox has seen tremendous success both with clients looking for a truly unique catering experience and with media accolades. Paradox is known as one of the Mid-South's Hottest Boutique Caterers. From Corporate Receptions, to Weddings, and Kosher Events, we want your occasion to be special, memorable, and capture your personality. Paradox can provide the boutique one of a kind catering experience.
When Lambert started college is when she really fell in love with pursuing a career in the culinary field. While attending college for her Associates Degree in Hotel Restaurant Management, Lambert continued working at a fast and casual restaurant in a management position because she wanted to get an all around knowledge for the industry and it operations. Lambert began culinary school in 2010 with an emphasis in pastries and also to refine her skills in the kitchen.
While pursuing her degree in the culinary arts at LeCole Culinaire she started working for well-known chefs such as those at Tsunami, Cortona, and Paradox; under their guidance she honed her skills in the kitchen. After completing her degree in Culinary Arts she had the opportunity to take an internship in France learning the arts of classic French cuisine. After successfully completing her internship in France, Lambert was offered a job at the locally renowned All American Sweets Bakery (Frost), during which time she was promoted to the title of Head Baker.
During the end of her time with Frost, Lambert was presented with the opportunity to become the Assistant Pastry Chef for St. Jude Children’s Research Hospital. While working for St. Jude, Lambert also worked for Paradox utilizing her skills as a head baker and also in the other culinary aspects of the business. Lambert found that her passion had changed from being a sole baker to wanting to pursue a more management based position in the culinary world, this lead her to accepting the position with Paradox Catering and Consulting as their Operations Manager. Under her most recent title she has found her perfect niche, being able to provide excellent customer and vendor interactions all the while being able to still enjoy utilizing her skills in the kitchen
A Paradox cocktail party is artfully designed to delight all the senses. Our bite sized hors d‘oeuvres are like miniature works of art, as delicious as they are beautiful. A fanciful assortment of our seasonally inspired creations, combined with festive cocktails, create the perfect fete.
Whatever you can imagine, Paradox can help make it a reality.The Paradox staff can manage every detail so you can drink in the moment and enjoy all the people who have come together to celebrate this special day with you. Call today and speak to one of Paradox's culinary staff to begin your journey to create the Wedding Celebration of your dreams.
Due to an ever-increasing demand, Paradox can offer a custom menus for any occasion based wholly on in-season, locally grown ingredients. Through local farmers and ranchers we can cater meals featuring local food, sustainably raised whenever possible, to include chicken, lamb, pork, and grass-fed beef, as well as local fruits and vegetables for every season. These menus change with each season and are priced according to the market price.
FARM TO FORK
Paradox is known as one of the MidSouth's Hottest Caterers. From Corporate Cocktail Receptions to Company Picnics to Gala Evenings for your clients, Paradox can help you plan the perfect event. Paradox will help you choose specialty foods, unique table linens, and even customize your entertainment.
Need to roll out your next high-end Product Launch? Let Paradox cater the event. Hosting your Annual Company Summer Party or yearly Not-For-Profit Mixer? Paradox can produce events of any size, down to the smallest details to show off you and your Company. Make your next corporate gathering one your clients will long remember. Paradox will do all of the work so you can get back to business.
Memphis, TN 38126