Taking on the colossal reigns of Equinox Restaurant’s kitchen is Chef de Cuisine Paul Hallett who brings to the fore brilliant, classic Modern European offerings at the towering iconic dining destination, renowned for its multi-dimensional culinary experience, service excellence as well as unparalleled views of the famous city skyline. Chef Paul’s signature culinary style, philosophy and techniques are also showcased in creations featured on the menus of Equinox Complex’s New Asia, City Space, Introbar, and four private dining rooms that cater for meetings and social events.
Chef de Cuisine, Paul Hallett
Of Welsh descent, Chef Paul grew up in a small rural area, home to a closeknitted community that is passionate about cultivating and harvesting produce from the lands and turning them into the tastiest and most comforting meal for family and friends. As his mother was a chef at a local restaurant, he was always immersed and interested in cooking. With fond memories of him busy preparing a sumptuous spread with his mother in the kitchen and an inherent love for the culinary arts, Chef Paul attended a catering college at the age of 17, and later embarked on a journey around Europe and America to pursue a culinary career.
His inspirations are drawn from his globetrotting experiences and in 2002, landed him at the Michelin one-starred La Trompette in West London, where he mastered the art of classic French cooking and developed a strong culinary philosophy based on quality produce, simple techniques, as well as uncomplicated but spirited flavours. In 2004, the illustrious Dorchester Grill beckoned and Chef Paul found himself under the tutelage of French Chef Ollie Couillaud. A synergistic working relationship unfolded and Chef Paul continued his work with Chef Ollie at Tom’s Kitchen thereafter, a renowned establishment run by Michelin-starred Chef Tom Aiken in Chelsea, London, taking on the position of Sous Chef.
Having refined his culinary skills working at several acclaimed restaurants, Chef Paul joined Grosvenor House, A JW Marriott Hotel, in 2007 to open Bord’eaux restaurant. Two years later, he was appointed Head Chef of JW Steakhouse and developed the authentic grill concept, which has since been recreated in Marriott hotels across the world. It soon became an institution for meat lovers that specialises in different amazing breeds, cuts and styles of beef. With a great interest and knowledge in butchery, meat has always been Chef Paul’s favourite produce to work with, as reflected in his extensive experience in sourcing and treating the best meat.
His first venture to Asia, Chef Paul now stewards a brigade of talented chefs at Equinox Restaurant, perched on level 70 of Equinox Complex, Swissôtel The Stamford, Singapore. Chef Paul’s menu highlights top notch ingredients sourced from the best suppliers.
1. What is your philosophy when it comes to food?
Always cook from the heart, with passion. If you have this attitude everything else will be possible.
2. Name your most Favorite dish on the menu? And why?
My favourite dish would be the Ivory Chocolate Mousse, with Star Anise, Honeycomb, Pistachio Air and Yogurt Ice Cream. I am typically not a dessert person; however this dish is special because I created it from a memory of something my mother used to make for me as a child, so there is a lot of sentimental value attached to it.
3. Main considerations when it comes to choosing your ingredients?
Quality and seasonality
4. How do you see the growing demands for sustainable produce affecting the food world?
The demand for sustainable produce is growing immensely, and for a good reason too. Quality produce is essential to our trade and therefore we have to look after what we have before it’s no longer possible. As industry professionals, we have a responsibility to preserve our resources.
5. If you weren’t a chef, or in the food business, what would you be?
I like playing the drums and growing up, I wanted to be in a band. Unfortunately the chances of becoming a rock star were slim so I thought being a chef would be a better choice.
6. Do you have a memorable food experience that impacted you as a child or young chef?
My mother was a great cook and I grew up learning from her in our kitchen at home. Even now, I still miss her beef stew and Welsh cakes. As a young chef, I worked at La Trompette in the UK where I was really able to hone my craft. One of my fondest memories of that time was a dish I learned to perfect, one of my favourites – a medium rare, Cote de Boeuf, with béarnaise.
7. What do you enjoy most about being a chef?
One of my favourite parts of being a chef is the opportunity to be creative. Cooking makes me happy and I am always excited by new produce and the possibility of trying something new in the kitchen. The lifestyle of the job also appeals to my nature; I was never very interested in a 9 to 5 kind of regime.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Creating good food is the glamorous side of the job which everyone sees is and wow-ed by. However being a successful chef takes years of hard work and dedication. It is not an easy line of work to follow. Being a chef is one of the few jobs where you get the joy and freedom of being an artist but at the same time you work very long hard hours while dealing with the pressure of the kitchen. Most importantly, you have to love the job.
9. If you had a choice of anything for your last meal, what would you choose to have?
Big aged beef burger with smoked bacon and cheddar cheese, and a bar of dark chocolate.
10. Do you have any tips for budding chefs or restaurateurs?
Work hard, learn your craft, have fun and stay humble.
ADDRESS:
2 Stamford Road, Level 70, Equinox Complex, Singapore 178882
PHONE: +65 6837 3322
EMAIL: singapore-stamford@swissotel.com
WEBSITE: www.swissotel.com/hotels/singapore-stamford/dining/equinox-restaurant/