Paul is Consultant Chef for Barkers Food Processors designing new exciting recipes and provides evaluation on other existing products with their brands Barkers & Anathoths.  Paul works closely along side Northlands premier olive oil company – First Drop and recently released his amazing parmesan infused extra virgin olive oil which quickly sells out as quickly as it is being bottled.
 

Paul was previously the Executive Chef at The Lodge at Kauri Cliffs, a Relais Chateaux property based on a panoramic championship standard golf course near Matauri Bay. His cookery talents have been showcased in amazing cities such as Sydney, Bratislava, Prague and New York. Paul is well respected in New Zealand by his peers for his sound Asian inspired cuisine and workable innovative ideas that was showcased in his recent business at Pure Tastes, Paihia, Bay of Islands. His food style is bold in flavour, with interesting layering of textures whilst also being healthy in concept. Inspirations are drawn from many global cuisines, challenging the diners to open their mind, broadening their palate to something new and exciting.
 

Paul has twice been a Beef & Lamb Hallmarks of Excellence Ambassador for the Beef and Lamb Marketing Bureau and operates the Fisher and Paykel Culinary Theatre at the Ellerslie International Flower Show with two chefs cooking and instigating mayhem on stage.  His first cookbook was released in November 2008 a pinch of salt published by Harper Collins which not only celebrates New Zealand iconic and modern foods but is a great read and has amazing tips for the passionate cook. 

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