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Paul has over 11 years of experience cooking with renowned chefs at home and abroad. With his classical French training and dedication to sourcing fresh seasonal produce, , Paul moved to Australia four years ago and started out as the Sous Chef at the Palazzo Versace (Gold Coast) within their award winning Restaurant Vanitas, Then moving onto the Gold Coast International as Chef De Cuisine for the signature restaurant Lygon Street were Paul was awarded Chef of the Year 2007, Late in 2007 Paul Moved to... (More)

Paul has over 11 years of experience cooking with renowned chefs at home and abroad. With his classical French training and dedication to sourcing fresh seasonal produce, , Paul moved to Australia four years ago and started out as the Sous Chef at the Palazzo Versace (Gold Coast) within their award winning Restaurant Vanitas, Then moving onto the Gold Coast International as Chef De Cuisine for the signature restaurant Lygon Street were Paul was awarded Chef of the Year 2007, Late in 2007 Paul Moved to Melbourne to take over the Exec Chef position at Les Boucheries Parisiennes in the heart of South Yarra Paul’s approach is to source the best possible ingredients and fresh local / regional produce, allowing their natural flavours and textures to shine through. (Less)