Paul moved to Tasmania with his family when he was 14 years old.
The next 18 months saw him going straight from high school to his apprenticeship at his local Hotel.
Over the next 14 years he worked at various establishments around Hobart and regional areas, including Prossers on the beach, Prospect House and even an abalone boat for six month's in Strahan on the West Coast of Tasmania.
Feeling a nagging urge to return to his home state of Western Australia, Paul, along wiht his wife and son, left the state. His journey started at the Western Australian Turf Club [Ascot Racecourse] it is here that he worked with some great chef's along with part time work at Fraser's restaurant in Kings Park. Paul and his family moved back after 18 months, where he opened Restaurant Gondwana as Head Chef and remained there for 5 wonderful years, in that time winning the AHA/RCAT 'Best New Establishment' for 2001.
Paul is currently Head Chef at the multi award winning Marque IV on the Elizabeth Street Pier (AHA/RCAT Best Modern Australian Restaurant, '05, '06 , Best Overall Restaurant '06/'07 and recently picking up the best Modern Australian Restaurant for '07/'08 at the National Awards in Adelaide).
Paul's food philosophy is to let the produce shine through with simplicity but not altogether forgetting the 'wow' factor. He bases his food style around tradition, be it French, Italian, hints of the Meditteranean and Europe.... Read more.
Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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