Paul‘s passion for food started when he joined Worthing Technical College aged 16. He then spent a number of years working in quality hotels within London and the Home Countries, gaining excellent hands on skills in kitchen operations. In 1995, Paul was appointed Senior Sous Chef at the Claridge’s Hotel in Mayfair where he worked under the guidance of Executive Chef John Williams. From then on, he has worked for the some of the finest hotels & restaurants in London including The Berkeley Hotel in Knightsbridge where he was appointed Executive Sous Chef and promoted Executive Chef in September 1999, The Court House Kempinski Hotel, Le Meridien Piccadilly Hotel before finally joining Mitie Catering Services as Executive Head Chef in 2006.

Paul is very passionate about food and cooks with only the freshest and finest ingredients, sourced from local producers to guarantee a truly divine dining experience.