Resume

Born into a family business of hotels in Sydney, hospitality was in Paul’s blood from an early age. An early love of cooking led him to travel Europe and work as a self-taught cook for tour companies including a stint in Africa. Paul then returned home to start an apprenticeship with celebrity chef Matt Moran for three years. This then lead to three years working in France combining a love of food and skiing running the Melting Pot fusion restaurant in Val d’Isere in the French Alps. Paul travelled extensively in the summers through China, Mongolia, Pakistan and India on a food safari.

Returning to Australia coincided with the Sydney Olympic Games and the opportunity to lead a team of chefs catering for the American broadcasters. Paul and his partner then moved to Nelson Bay where Paul was Executive Chef of Shoal Bay Spa and Resort and Bistro Mix. With children now in tow, the family moved to Sydney and Paul moved into large event catering. Working as freelance chef for All Phones Arena, Sydney Entertainment Centre, AJC Racecourses and some of Sydney’s top caterers including Belinda Franks. Paul also runs his own small catering business, PB Chef Services.

Paul’s experience in tourism and his love for cooking has now led him to sharing his passion via numerous ‘hands on’ cooking schools and by hosting corporate events using cooking as a team building tool.

Qualifications

• Cert III in Commercial Cookery 3221
• Cert IV in Training and Assessment TAE40110
• Cert III in Public Safety
• Food Safety Supervisor Cert SITXFSA201 and SITXFSA101