On this episode of State of Minds, Tony Caridi sits down with James Beard Award-winning Chef Paul Smith for one of the most personal conversations of his remarkable career.

From stirring Sunday sauce alongside his grandfather in Fayette County to becoming the first West Virginian to earn a James Beard Award, Chef Paul reflects on the experiences that shaped both his culinary philosophy and his life. Together, Tony and Paul explore the evolution of West Virginia's food culture, the importance of Appalachian hospitality, and why great meals are about far more than what's on the plate.

But this conversation goes well beyond food. Chef Paul shares the deeply personal story of his battle with addiction, the life-saving intervention that changed his future, and how sobriety transformed not only his career but also his mission. Today, through his restaurants and hospitality group, he's creating opportunities for second chances, mentoring the next generation, and proving that compassion can be just as important as culinary excellence.

Along the way, Tony and Paul discuss the demanding reality of life in professional kitchens, the pressure of representing an entire state on the national stage, what winning a James Beard Award means for West Virginia, and why authentic hospitality remains the foundation of everything he does.

It's an inspiring conversation about perseverance, purpose, redemption, and the pride of calling West Virginia home. Don't miss this unforgettable edition of State of Minds, presented by Hope Gas and proudly sponsored by Greer Industries.

Chef Paul Smith: https://www.chefpaulwv.com/