Owner-operator Chef Paul Suplee directs a broad spectrum, multi-restaurant group, which covers the gamut of dining — from sandwiches to barbecue to world-class fare. Specializing in hand-cut meats, fresh seafood and full-service beverage programs, the boxcar family of restaurants not only satisfies the tastes of the most discerning palates but is well positioned to continue its growth and trend-setting ventures across the Shore.

Chef Paul and his team at the award-winning boxcar40 in Pittsville serve up delicious food that’s part Southern cuisine, part barbecue and part just-plain-scratch cooking featuring hand-cut steaks and seafood — all from inside the former volunteer fire department’s headquarters. Its smoked meats are a must-try specialty. 

Chef Paul’s newest restaurant, in downtown Berlin — boxcar on main — is earning rave reviews in “America’s Coolest Small Town.” The Pompeii Oven is the first thing you’ll notice when you walk in, with its warm flames jumping in the back of the cooking vessel. There’s just something special about roasting food in a brick oven — Chef Paul says it’s superb. With an elevated wine list and a bourbon “ego alley” that boasts a Pappy 10, it’s safe to say you’ll enjoy a truly unique dining experience that feels like Charleston at boxcar on main, too.

Boxcar crafted events, Chef Paul’s award-winning catering division, was voted Best Catering Company in Worcester County by the readers of Coastal Style for 2021. Its mission is to execute events in which their client feels like a guest at their own party. With a penchant for innovation, the finest ingredients and warm hospitality, boxcar crafted events has quickly become one of the Eastern Shore’s premier caterers. As a full-service catering company, they offer professional staffing, bartending services, rentals and event coordination. 

“We’re an ambitious, hard-working team that’s dedicated to our craft,” said Chef Paul, who has 35 years of industry experience to his credit. “Our singular goal is to provide our guests with the best experience possible. It’s a commitment we take extremely seriously — and I think that’s evident in our restaurants each and every day.”