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Chef Owner of The Shipyard Kitchen & Bar
Paul started by training as a commis chef in 1998 at The Royal Automobile Club in Pall Mall London under the tutorage of Phillip Corrick. In 2003 he started working at Caprice Holdings, initially at J Sheekeys in Leicester Square, where he was promoted to sous chef. In 2006 he was transferred to The Ivy again as a sous chef.
In 2007 he started working at the Harbour Heights Hotel in Sandbanks, Poole, as a sous chef. In 2008 he moved to Australia, and at this time was offered the head chef position at Como Resorts, a private spa retreat in the Caribbean.
He spent 2 years living in the Turks and Caicos Islands before returning to the UK and helping James Golding at The Whitley Ridge hotel (now the Pig).
In 2011 he returned to Australia for 4 years working as a Senior Sous Chef at Master Chef judge Gary Mehagan’s restaurant The Fenix.
He returned to the UK in September 2015 and worked again at the Pig Group for about 5 months before opening his own restaurant in June 2016. He is now chef-owner of The Shipyard Bar and Kitchen in Lymington.