Monday, 10 February 2014

Get to know our Head Chef Paul Richardson

My formative years at Sheffield college instilled the passion I have for food to this very day, having completed my qualifications NVQ levels 1 and 2 and advance level in Pastry I left Sheffield and spent the next 5 years working at The Oriental Club London. This was a great opportunity to experience different techniques, styles and flavours of national and international cuisine. Whilst working there I won the prestigious CSMA Chef of the year tournament at Olympia.

From here I spent a year working and traveling through Australia. There I started working for a small company operating out of The Sydney Opera House. As an events catering company I had my first real introduction into mass catering. We catered for the needs of small intimate parties on boats and in their homes to huge Movie premiers like The Matrix, Master and Commander to name but a few. From here I travelled to the northern tip of Australia working on some of the islands on the barrier reef.
Returning back to the UK and Home, I have worked in some of the best restaurants in Sheffield firstly The Wortley Arms under Chef proprietor Andy Gabbitas a renowned caterer in the city and Rafters Restaurant which has won Yorkshire restaurant of the year and has continually been recommended in the Michelin Guide for the last 3 years.

Paul assembles his mango futomaki and uramki

For the best part of 25 years I have spent trying to improve my skills and am always in search of perfection. Food styles and techniques are always evolving and that's what makes me love this industry the hours and dedication are demanding but the rewards are so much more.

1 comment: