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Career History
| 2001 - present |
Create
Food and Party Design Ltd. |
Executive
Chef 
- Create Food and Party Design is part of the
Concerto Group. As Executive Chef, Paul is responsible
for creating innovative food at a wide variety
of events, from corporate Christmas parties,
to themed lunches, private parties and product
launches. The summer party season 2004 saw him
masterminding 36,000 covers, and at Christmas
50,000 covers over eight locations.
- Regular locations include: The Bridge, SE1;
No. 2 Temple Place; Tower Bridge; Trinity House;
The Getty Gallery; The Royal Horticultural Halls,
Ranleigh Gardens, Chelsea; the Science Museum;
and the London Institute.
[more...]
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| 1998 - 2001 |
Facilities Management Catering Ltd. |
Executive Head Chef
- Responsible for all Fmc's food outlets for: food production, profitability, costings, specification manuals, recruiting chefs & assistants
- Wimbledon Championships, Farnborough Air Show, Cartier Polo, Beaulieu Motor Museum, Windsor Castle, St James Palace, Samsung Open Tennis Tournament, Southampton Football Club, Donnington Park, Wentworth Golf Tournament (Langans) & Castle Howard [Consultant].
- Outside Private Dining for Fmc & Langans Events.
- Responsible for purchasing IT equipment, food & non-food products.
[more...]
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| 1997 - 1998 |
Gardner Merchant Leisure |
Consultant Head Chef
- Employed as a consultant for the introduction of cook-chill operations within Forte hotels including, The Café Royal, The Queens Hotel, Cheltenham, The Bear Hotel, Oxford, Regent Palace Hotel & the complete introduction of an A la carte & Banqueting operations at the Regents Park Post House Hotel.
- Chef for Wimbledon championships, Kew Jazz, Irish Open, English Open, Henley Regatta, Paris Air Show, Ascot Hospitality & Silverstone Grand Prix. Organised all food & production for all of the above events.
- Menu content input for Eurostar, 1st & Premium class food production.
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| 1995 - 1997 |
Sopwell House Hotel & Country Club and
Five Lakes Hotel & Country Club |
Executive Chef
- Implemented new standards of excellence within Sopwell House and set up a new hotel kitchen operation at Five Lakes Hotel.
- Both hotels were 4 * standard.
[more...]
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| 1990 - 1995 |
Grosvenor House Hotel, Park Lane, London |
Executive
Chef 
- Head Chef: 90 Park Lane Restaurant, became
Executive Chef for Grosvenor House
- Role included Executive Chef, Browns Hotel,
Executive Chef Waldorf Hotel, & Chef for
Head Office, High Holborn, [Board Lunches &
formal Press launches for 'Forte Plc']
- As part of the Executive team, duties included
some duty management.
[more...]
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| 1988 - 1990 |
Castle College, Sheffield |
Chef Lecturer
- Teaching Full Time & Part Time Professional students practical & theory for the catering industry.
- Including City & Guilds 706/1 & 706/2 Craft students.
- Organised Field trips & work experience for all Craft & B tech students.
- Studied for Cert.Ed.
[more...]
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| 1984 - 1988 |
Newcastle Arms Hotel, Nottinghamshire |
Chef / Proprietor 
- Ran, refurbished &modernised a country house hotel in Nottinghamshire.
- Increased number of bedrooms from 12 to 25
- Increased Turnover from £70k per annum to £550k per annum.
- Responsible for profit & loss accounts, sales & bought ledgers, VAT returns, along with the day-to-day running of the hotel.
[more...]
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| 1978 - 1984 |
Various Hotels:
Berystede Hotel, Cumberland Hotel, and London International Press Centre. |
Head Chef / Sous Chef
- Responsible for: food production, profitability, costings, quality control, recruitment
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| 1974 - 1978 |
The Dorchester Hotel , London |
 Commis chef / 1st Commis Chef / Chef de Partie
- Commis Chef in the Larder Section
- Learned all of the other kitchen sections in my own time
- Worked as 1st Commis chef on all but the pastry section.
- Promoted to Chef de Partie and offered position of Sous Chef before leaving.
- Worked under Chef Eugene Kauffler & Chef Anton Mosiman.
[more...] |
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