As a native of New Hampshire Chef Snow found her passion amongst the beautiful, local ingredients the state has to offer and has pursued her ambitions of bringing that movement to the hearts and stomachs of everyone around her for the last fifteen years.

After attending the New England Culinary Institute in Montpelier, VT, Chef Snow began nurturing her culinary repertoire by exploring as many facets of cuisine as she could find exposure to. Her time spent in the kitchens of the El Tovar Hotel located on the Grand Canyon's South Rim taught her the joys and struggles of maintaining the highest culinary standards while preparing unforgettable experiences for people from across the globe.

The next stop was Washington, DC where Chef Snow studied in the kitchens of both Bob Kinkead and Roberto Donna. At Kinkead's she learned the subtleties of seafood and gained an unflinching attention to detail. At the famed Galileo she soaked up every bit of knowledge, insight and old-world Italian tradition while also becoming one of the few non-Italian chefs to have worked in Roberto Donna's famed open kitchen, Laboratorio del Galileo.

To gain knowledge in other areas of her craft she then went on to become head butcher at Prime Cuts Specialty Meats where she honed her skills at meat fabrication and the art of Charcuterie and sausage making.

Craving more diversity and a passion for travel, Paula left for Australia where she spent four months backpacking around the country and working on various farms and restaurants through the Wwoof program. (Willing workers on Organic Farms) She learned gardening skills, sheared sheep, toured Australian wine country and tasted everything in her path.

It was after this trip that she first found herself at Home Hill Inn to study French Cuisine under Ritz Escoffier trained chef Victoria Du Roure learning classic French fine dining preparations and new techniques.  Chef Snow took over the Home Hill kitchen as chef in 2005 introducing Sunday Brunch and the more informal Bistro Menu.

In March of 2007 Paula left for Europe on a solo backpacking journey to learn from Chefs and farmers.  Through Wwoofing and various connections she worked at a famed seafood restaurant in Ireland, an organic vineyard in and lamb farm in France, a famous cheese makers estate and a sustainable castle in Italy, an exotic garden and award winning restaurant and hotel in Greece and a surf/yoga camp in Portugal preparing vegetarian cuisine, to name a few.  She stayed with families in small villages to soak up as much of the real culture as possible; she was taken by the markets and products available.  Paula finished up the trip with a stint in Morroco where she rode a camel into the Sahara Desert and camped under the stars.

Upon returning to the States Paula was recruited back to Home Hill to re-open the property with new vision and a new concept.  She has returned inspired and ready to take on this new challenge, sharing the memories of her travels with diners one bite at a time.

Paula holds her PADI scuba diver certification, enjoys skydiving and is an avid Bungee jumper. She has completed the highest jumps in Australia, North America and finally the highest jump in the world off the Verzasca Dam in Switzerland.