Chef de Cuisine

Paul takes great pride in his impressive past, but is equally eager to get stuck in to his future at Chez Jules. Having moved up to Chester from Kent just a short while ago, Paul is just settling in to his new role. However, with the long established concept of Chez Jules to work with, as well as a shared respect for fresh, seasonal produce, this is a marriage that is sure to go beyond expectation.

“Inspired by my Irish roots and mothers fresh food focus, I started out in the industry 16 years ago when I took up a place at catering college. Things seemed to progress pretty quickly from there as I moved from the inspirational kitchens of The Savoy, over the water to work with the renowned Roux Brothers in Amsterdam.

Working with the Roux Brothers taught me a total respect for the food and ingredients that I was working with. Once this was firmly embedded in my cooking I realised that I wanted to experience the freedom to work with fresh, seasonal ingredients as they arrive, a philosophy that is key to the Chez Jules kitchen.

I have never come across anything like Chez Jules before. It embodies the whole ‘fresh food’ concept and allows a much greater ability to work closely with the suppliers, who are ultimately far better educated on the ingredients of the day than any chef could ever be. Whilst retaining the important characteristics of this hidden gem, I am looking forward to putting my own stamp on the menu and creating some exceptional dishes.