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Chef  Paul

Paul's passion for cooking came at an early age. His parents owned a Vietnamese restaurant, and would ask him and his siblings to cook a meal at home once a week.


The style of cooking he prefers is Korean, due to my wife's heritage, but most culinary styles interest him. Especially American barbecue, thanks to having family in the states. He also loves seafood, and enjoys free diving for crayfish, abalone, octopus, urchin, sea cucumber & spearfish. From his catches, he enjoys preparing dishes in the raw form of sashimi. Anything to excite the palate.


Culinary inspiration for Paul is about evolving around current trends, using local & fresh produce as well as a range of colours & flavours.

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