Born and raised in Sydney, Paul began his career as an apprentice aged fifteen, and has worked his way up to Executive Chef in his fifteen years in the industry.

On his culinary journey he has been a pioneer of breaking away from the ‘expected’ by blending modern and ancient techniques, to reimagine cuisine in a cutting edge and unique way. Having worked both here and internationally with esteemed chefs like Colin Fassnidge, Josh Niland, and Brent Savage, Paul has strong skills in fish butchery, charcuterie, and whole animal breakdown.

Favourite dish: NOUR’s woodfired coconut basbousa

A quote to live by: “Do not go where the path may lead, go instead where there is no path and leave a trail.”

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