Saul Bolton was born in Cleveland, Ohio, but began his career in Portland, Oregon cooking at the Hawthorne Street Café. After a move to Boston, Saul worked for James Beard Award-winning chef Gordon Hamersley, and soon thereafter, met his wife Lisa. After working for Hamersley, Saul and Lisa moved to New York City where Saul worked for world-renowned chefs David Bouley and Eric Ripert. In 1999, Saul and Lisa opened the namesake Saul Restaurant in Boerum Hill, Brooklyn, during which time Saul garnered and maintained a Michelin star (‘05-’13), two stars from The New York Times, and  a score of 27 for Food in the Zagat survey. In 2010, Saul opened The Vanderbilt, and in 2013, Red Gravy. Saul is also owner of  Brooklyn Bangers, an artisanal sausage company, which he started in 2011. Today, Saul continues on as the Executive Chef of Saul Restaurant, which has moved to a new home in the Brooklyn Museum.