Our People

Cru features a knowledgeable staff to ensure a quality experience.  From wine selection to menu design to food preparation to servers, all Cru staff are committed to providing you with the best service and customer experience.  Our servers excel in providing excellent wine and food recommendations.

Paul Singhapong - With over 15-years of experience in the fine dining industry, Executive Chef Paul Singhapong specializes in French, Southwestern and Asian Cuisine. 

His most recent positions as executive chef include The Brasserie Savoy Restaurant in San Francisco and the Bay Leaf restaurant in Dallas. In 1996 Singhapong became the executive sous chef of Beau Nash at Dallas Crescent Court Hotel where he specialized in menu creation, presentation and recipe design. He has also been under the employment of the Dallas' The Mansion on Turtle Creek and the Melrose Hotel. In 1990 he became the Poissonier chef for the Adolphus Hotel's French Room and in 1985 Singhapong joined the staff of the Lowe's Anatole Hotel in Dallas. It was there where he first developed his profound interest in the traditional French cuisine.

He graduated from the Chef Apprentice program of the Texas Chef Association in 1985.  In recent reviews, Singhapong has received 4 Stars for food in the Dallas Morning News, and an outstanding review from D-Magazine for his cuisine of the Bay Leaf restaurant in Dallas.

Executive Chef
Paul Singhapong