Get to know me better
Forward-thinker, understanding the marriage of herbs and spices is critical how the human palate, appreciate the forever after!
I am a professional Chef, with 17 years in Culinary.
It started as a hobby, I taught myself how to make recipes my own, then join the Atlantis Culinary department, from in-room dining, then on to fine dining, then a la cart, then I spent 12 years in Banquet, which allow working the full spectrum of the Culinary Granger, from the Mediterranean, Indian, Kosher the Passover edition, south American, even Northern African cuisine.
Notwithstanding my experience in Nobu back sushi bar, and Messa Grill fish grill.
So my journey continuesis
For me, cooking is...
Is my first love, the science, the artistry, the back-breaking hard work , the wearing many hats, Doctor, Accountant, cleaning, etc The discipline etc
I learned to cook at...
At five twins an Icon in Atlantis Casino French and Asian infusion, creating saffron sauces for snapper, Nobu a South American, Japanese sushi House .
A role model in the kitchen is...
Is to inspire pride, that this is not just a job , but our purpose in life. That starts at home, our hygiene, our presentation of ourselves.
A cooking secret...
Understanding where the food comes from, The freshness, the cost enables me to appreciate what amounts of cook times, holding temperature, flavors
As a Private Chef, I can offer you:
Simply tell me what you're craving! I would love to create the perfect menu for your special occasion in Nassau.
I can do weddings, birthdays and corporate events in Nassau. You name it!
Book your experience with Chef Paul
Specify the details of your requests and the chef will send you a custom menu just for you.