At Primal Alchemy, we’ve always believed that food is more than fuel—it’s culture, it’s connection, and yes, it’s alchemy. That primal transformation of ingredients by fire, smoke, salt, and time—that’s where it all began. And for over 24 years, we’ve held onto that origin story, even when people told us our name didn’t make sense. Today, it’s a badge of honor.
We recently had the pleasure of sitting down for a podcast conversation on our longtime friend, Pascal Olhat’s show “Behind the Kitchen Door”, broadcast on OC Talk Radio. It was a fun experience as the conversation touched on the heart of our work: sustainability, food education, and our deep roots in the Long Beach community. Here’s an edited synopsis of what we discussed and a glimpse into what drives us.
A Name Born From Fire and Philosophy
The name Primal Alchemy came to Paul during culinary school, while reading On Food and Cooking by Harold McGee. McGee called cooking “the primal alchemy”—the first science humans ever practiced. That stuck with us. Cooking is magic. It’s transformation. You take raw, humble ingredients and turn them into something nourishing, elevated, and meaningful. That’s alchemy.
When we started Primal Alchemy Catering, our web designers told us it was a terrible name. But we stood by it. And now, the very people who once scratched their heads at it, along with millennials, Gen Xers—tell us it’s the coolest name ever.
From Neighborhood Trees to Urban Orchards
Long before “local” and “farm-to-table” were buzzwords, we were walking our neighborhood, mapping fruit trees, and making fig jam for neighbors in exchange for their backyard bounty. That love of growing, foraging, and preserving led us to jam-making, pickling, and eventually contributing to the creation of urban community gardens in Long Beach—like the Zaferia Garden, where neighbors from all backgrounds grow organic produce side by side.
You’ll find our office garden brimming with garnishes, edible flowers, and herbs we use for our events. We just grab the clippers go out the backdoor and clip away. Fresh as you can get. Our Kitchen by the Sea is unique, probably the one of a few catering kitchens that have an ocean view. Where else can you see Catalina Island while prepping for our farm to table events or breaking down a Mangalitsa pig?
Sustainability Isn’t a Trend. It’s Our Ethos.
From the start, we committed to reducing waste at events—no plastic forks, no single-use cups. Real glassware, reusable plates, biodegradable palm leaf or sugarcane-based alternatives when needed. Our industry is notoriously wasteful, but we speak nationally to planners and chefs about how to change that. And in 2024 and 2025, we were honored to receive the first two national ACE Awards for Sustainability in Catering. It meant a lot, but we’re even more excited that others are catching on.
Sustainability isn’t about perfection—it’s about intention. It’s about asking: Where did this come from? How was it grown? Where will it end up after it’s used?
Grazing Boards with a Purpose
You’ve probably seen “charcuterie” everywhere. But let’s be clear—charcuterie means cured meat. What people now call “grazing tables” are a gorgeous spread of artisan cheeses, fruits, vegetables, dips, jams, pickles (ours are house-made, by the way), and yes, meats if you like. We do a lot of these, and we try to be inclusive by offering something for everyone on our boards including gluten-free, vegan, or nut-free, so all guests feel welcome to ‘graze’.
And if you’ve never tried our aged lardo… well, we cure it for years and slice it paper-thin over fresh bread. Pure, melt-on-your-tongue bliss.
Education: Changing the Future, One Bite at a Time
We’re not just catering events. We’re shaping palates. Through programs like “Days of Taste,” we’ve taught thousands of fourth graders about food literacy—what real food is, how to read labels, and why phosphoric acid in soda might not be your best choice.
There’s nothing better than having a student come up years later and say, “Chef Paul, I’ve never had a soda since that day.”
It’s not just about what we feed people—it’s about what they take with them.
Community First. Always.
Long Beach is one of the most diverse cities in the country, and our community gardens reflect that—Cambodian, Mexican, Vietnamese, American—all learning from each other, swapping seeds, and sharing stories. We’ve hosted the Long Beach Urban Farm Dinner for 14 years, bringing together over 20 chefs annually to showcase seasonal, local ingredients. These dinners aren’t just about good food—they’re about building a movement.
Final Bite
We love what we do. We love our city. And we believe that the way we eat matters—from where it’s grown to how it’s served to how we teach the next generation to care. Whether we’re making pickles, leading workshops, or producing events for 2,000 guests, it all comes back to that same truth:
Cooking is the original alchemy. And we’re still practicing it, every single day.
