Paul had a keen interest in cooking at a young age and started cooking at 15 years old.
He worked with Russell Armstrong & David Pugh in the early nineties before working with Phillip Johnson at the Continental Café (1994) and Ecco Bistro (1995-1998).
Paul opened Togninis on Main as Head Chef for 4 ½ years, and won numerous awards cooking organic northern Italian fare.
After spending time in Italy, Paul came back to Brisbane and opened Restaurant Rapide in Camp Hill with his wife Prue. During his time at Rapide he honed his food and wine skills, partaking in various promotional ventures (eg: Brisbane Master Class for 4yrs, Ambiwerra for 4yrs winner for 1). Here, Paul built up a loyal base of regulars.
Paul sold Rapide after 4 years and opened Restaurant Manx at Portside Wharf, Hamilton in 2006. Since opening Manx, Paul has expanded his already existing clientele from Brisbane South to now include regulars from Brisbane North. He is always participating in extra charity works such as the ‘Five Chef Starlight Foundation Dinner’ & ‘Chefs in the North Chamber Commerce of Music’.
He has recently received the award for ‘Best Chef/Owner’ for Queensland and is a weekly contributor to ABC Radio for their Tuesday cooking segment. Paul's other passions include organic produce, sustainable fishing & Pinot Noir (he has partaken in several vintages with Nick & Gary Farr – Farr Rising, by Farr Wines).... 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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