Coming Clean with Paul Sturkey, America’s River Roots captain of cuisine

What does it take to be named Captain of Cuisine for Cincinnati’s upcoming America’s River Roots festival? It certainly helps to have been in the culinary business for more than 50 years, as Paul Sturkey has.

Sturkey’s journey in the food industry started in his hometown of Akron at the city’s first Wendy’s restaurant. A few years later, he found himself in Cincinnati. Since then, his career has included key roles at The Restaurant at The Phoenix, Sturkey’s in Wyoming, Mesh in West Chester (where wife Pam was pastry chef), and his current role as product and project development chef at the Kroger Company.

A beloved chef and food entrepreneur, Sturkey’s role with America’s River Roots involves coordinating all of the festival’s food vendors on both sides of the river. He’s been busy securing a wide variety of food offerings — both local favorites as well as worldwide influences — which will be available during the festival from October 8-12 at Yeatman’s Cove, the Purple People Bridge, and in Newport and Covington.

Capitalizing on the many cultural influences the Ohio River has made possible in our region, Sturkey has put together a great line-up of food trucks, as well as bourbon experiences, craft brewmaster experiences, and VIP experiences at the Kentucky Boardwalk at Ovation.

We recently caught up with Paul and talked to him about what this event means to him.

Here’s what he had to say:

1) How did you come to play this part in the event?
The organizers approached me three years ago with the idea of creating a festival with three pillars representing music, culture of this region, and cuisine from the many cultures that settled in this region — and of course some local favorites. Since I’ve been in the food and beverage industry for over 50 years with many of them rooted in Cincinnati, they thought I was the perfect fit for Captain of Cuisine.

2) What in your background and life experiences led you to contributing to this festival?
I’ve been in the culinary and beverage industry in the Greater Cincinnati region for many years, graduated from the Culinary Institute of America, am a past member of the Greater Cincinnati Chefs Association (both as a board member and past chef of the year), was co-founder of the Greater Cincinnati Culinary Arts Academy, and have been an employer of hundreds of employees. I’ve also owned five restaurants along with my wife Pam over the years. So, I’m well connected in the Cincinnati region, and it seemed a natural fit for this position.

3) What continues to fuel your passion today?
Continuous learning, reading, eating, traveling, helping people learn and be better humans, and trying to mend this broken country.

4) Why is food key to America’s River Roots and most Cincinnati events?
Food and music always have and always will be a common thread that bring people together, create memories, encourage compassion and prayer, and bring JOY to the soul!

5) Why do you feel it’s important to celebrate America’s vibrant river city communities?
I feel very passionate about doing what I can do to help bridge relationships with the pillars that are the foundation of the region. 

Bonus question: Why do you feel it’s important to celebrate America’s vibrant river city communities?
The river is water, water represents life, life represents growth, growth represents forward movement, and movement does not allow complacency.

America’s River Roots is October 8-12. Find more about the festival’s cuisine. Get details about the Bourbon experiences in Coming Clean: Raise a toast with Amy Tobin, bourbon curator for America’s River Roots.