Paul Egnor

Delaware Tech Alumnus Cooks His Way to the Top

When Paul Egnor, executive chef and brew master of Pizza by Elizabeths, learned he was named Delaware Today’s 2013 “Best Chef in Delaware, Upstate,” he said he was “shocked.”

“I was really surprised and honored that I had been given this award,” said Egnor. “It was exciting to see some new chefs claim the prize.”

Egnor started in Delaware Tech’s culinary arts program after several years in the corporate world. He found his passion in cooking through a volunteer program called Food Not Bombs. Delaware Tech’s program was close to home and affordable, and he was able to work full-time while he pursued his degree.

Egnor credits the connections he made at Delaware Tech for starting him on the path to where he is today. Chef Ed Hennessy, one of Egnor’s instructors, recognized his work ethic and helped him land his first upscale restaurant job.

In 2009, he found his home at Pizza by Elizabeths working alongside another Delaware Tech graduate, Executive Chef Amporn Vasquez. Today, Egnor manages a staff of 25 and enjoys cooking some of his favorite dishes like the Betty Boop pizza. He’s constantly looking for ways to grow and recently took a passion of his – brewing beer – and brought it to the restaurant.

To those who aspire to make a career in cooking in Delaware, he believes Delaware Tech is a great place to start. “Get involved, take advantage of the opportunities presented. You will get out of it what you put into it.”