Paul started his culinary trek wielding a Japanese cleaver and cooking with long chopsticks, not an ordinary start for a kiwi lad entering a kitchen in Wellington.
During his 32 years in hospitality, Paul has won numerous culinary competitions and food awards, participated on live radio, contributed to food magazines, entertained with demonstrations all over New Zealand and very recently on TV One 'NZ on a Plate' series. Well known for being creative and thinking outside the square, his food style often captures unique ways of both producing and presenting delicious dishes. Consideration is always given to healthy cooking, seasonality, textural composition and origin with added snippets of surprise to catch you off guard. He has worked in Australia, Manhatten, Long Island, Bratislava and Prague; opened his high profile eatery, Pure Tastes, in the Bay of Islands; and has profiled at Huka Lodge, Kauri Cliffs, Annandale Luxury Villas and Coastal Retreat and at Sir Richard Branson's Chef at his private retreat on Makepeace Island, Sunshine Coast, Queensland, Australia. Paul's first cookbook ‘a pinch of salt’ was released in October 2008 (see images under his photo). Read more