Paul started his career after being enrolled at the Butler’s Wharf Chef School in London. As it was an inititive set up by Conran Restaurants, after completion he was was offered a job & mentorship at the Blue Print Café under head chef Jeremy Lee. It was here that Paul started to learn about ingredients, farm to fork produce and a cuisine style that was very modern European.
After a few years Paul had the opportunity to go and work in Australia and earned some experience in the very seasoned kitchen of Lindoni’s, Noosa.
Following his return to the UK, Paul then went up to Glasgow to be part of the opening team of Blue Bar Glasgow under former Sous Chef (BPC) Michael Smith. During his time there, Paul had the time to focus on deserts, breads and pastries.
Once back in London and a few stints back at BPC & Sally Clarkes, Paul Joined the new team at Racine, Knightsbridge, a classic French bourgeois restaurant serving hi quality brasserie cuisine. Working under leadership of Henry Harris, Paul stayed a total of 5 years and moved through the ranks to Senior Sous Chef. Although not competing directly with the Michelin starred restaurants in London, Racine had been able to hold its own by winning multiple awards including “Best new Restaurant”, “Best French Restaurant” and “Restauraneurs Restaurant of the year”
Having now acquired a deep background in classic French Cuisine, Paul decided to push himself and took the position of Sous Chef at Michelin starred Club Gascon. Working with Pascal Aussignac, Paul was able to see food from another perspective, one that still had strong French roots but from a contempory view point. From that point, it is fair that his time at Club Gascon was one of the most defining.
Paul arrived in Singapore in 2009 to set up a Swiss wine bar/restaurant in Millenia walk called Oenotheque by Wine Universe. As his first Head Chef position, it was the perfect opportunity to cut his teeth & start developing his own style. The restaurant prospered and had generated a strong crowd from the surrounding offices. During his time, Oenotheque was included in Tatler’s Best in Singapore list 2011.
After nearly 2 ½ years, Paul made the big move to Au Petit Salut, an institution of French cuisine. With such a huge history and massive following, Paul knew it was a big task to make an impression.
As Executive Chef of the re-branded Salut Group, Paul oversaw the opening of Chez Petit Salut (MBFC) and renovation of Chez Petit Salut (Holland Village)
During his time at Au Petit Salut, Paul developed very close relationships with both Alice Low-Ang (owner) & Jerome Desfonds (restaurant manager). Late in 2013, the three of them sat down and discussed the possibility of setting up a new, small & personal concept. A restaurant that could cater to individual costumer’s needs, working with a small, fine & seasonal menu and a well thought out wine list…..Rhubarb was born.
1. What is your philosophy when it comes to food?
I wouldn’t say i have a philosophy however there are 2 things i consider important to my cuisine….Firstly our food must have it’s own identity. As we grow and learn, its only natural that we are influenced by those we work for or with but whats really important to me is that when we develop a new dish, it must feel like its at home on the menu. Secondly Balance; Probably to most subtlest aspect but will always make or break a dish in my opinion.
2. Name your most Favorite dish on the menu? And why?
Our current cold foie gras dish is a personal fav of mine at the moment. Usually, traditionally, the duck liver is marinated in a sweet wine before being cooked for a terrine or so. We are constantly coming up with ways to use our rhubarb stock (left over from dessert) and as its sweet, we decided to marinate the raw liver and then cook it in this stock. What we get is a gorgeous pink coloured foie with sweet rhubarb tang. Funnily, I’m suprised it took 3.5 years to realise this.
3. Main considerations when it comes to choosing your ingredients?
I usually look for quality, consistency and sustainability.
4. How do you see the growing demands for sustainable produce affecting the food world?
We have already seen many changes over the last 20 years so I would expect more changes to our eating habits to continue. Along with responsibly produced fisheries and farms, we will have to look at reducing our footprint and possibly looking at alternative foods.
5. If you weren’t a chef, or in the food business, what would you be?
Long before cooking I was heavily into Judo, which gave way to the high demands of the industry. I probably would have continued that I wasn’t a Chef.
6. Do you have a memorable food experience that impacted you as a child or young chef?
Eating my nan’s christmas cake….I miss it to this day.
7. What do you enjoy most about being a chef?
Really, I enjoy the teamwork the most. Of course beautiful food, fantastic ingredients, its all amazing but it can only come together during service, and that requires a massive effort from every single person in the restaurant. When everyone is on song, its really the best feeling.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Organisation and management of the team.
9. If you had a choice of anything for your last meal, what would you choose to have?
The list is too long….
10. Do you have any tips for budding chefs or restaurateurs?
It takes time to be good at something, regardless what that is. My only piece of advice is to be patient.
3 Duxton Hill, Singapore 089589
PHONE: 8127 5001