Underbelly is a Brooklyn-based culinary research project, supperclub, and consultancy. It’s run by Paul Raphaelson in collaboration with friends, sous chefs, mentors, scientists, and assorted fringe characters with big appetites and bigger ideas. 

Paul is a visual artist and writer who studied chemistry in support of his darkroom habit. When his photography went digital, his lab gear and periodic table (and late nights) moved to the kitchen.

He has served as culinary creative director of Underbelly since 2008, developing menus and cooking for New York’s underground culinary scene. He has managed a homemade ice cream shop in Colorado, staged in Michelin 3-star pastry and hot kitchens, and consulted culinary professionals around the world on recipe development. His specialties are ice cream, modern sauces, and sous-vide techniques.