Paul joined Scott Anderson Ltd in 2013 in the position of Sous Chef, then successfully attained the position of Head Chef through his drive, commitment and his passion for success. Paul trained at ‘The National Sea Training College’ in Gravesend, whilst working part time in a rosette kitchen to gain invaluable kitchen experience, in Sevenoaks in Kent where he was awarded NVQs level 1 and 2.
After college Paul progressed his career by working throughout Kent and Surrey in Restaurants and hotels, with 2 AA rosettes and also Michelin listed brassieres before working overseas in Bermuda, where he gained valuable knowledge of international cuisine. Paul has also worked for De Vere and Village Hotels where he held the position of Head Chef for 6 years, before coming to work for Scott Anderson Ltd.
Paul is passionate about locally sourced Kentish produce and enjoys finding new suppliers and new ingredients to work with. Paul has been fortunate enough to cook for Gary Rhodes and Raymond Blanc throughout his career and thrives under pressure.