Paul Hallett

Welsh born Paul Hallett descended from a small community but was always surrounded by, and interested in, cooking. His mother was a chef at a local restaurant and Paul grew up cooking with her, with food playing a large role within the family. At seventeen Paul decided to further his passion for cooking and attended catering college. This served to fuel his love of cooking and he decided to pursue it as a career, leaving home and moving to Milan. He then travelled around Europe and America and spent time living in Miami, drawing inspiration for his cooking from his travels. Paul sharpened his culinary abilities at Michelin starred La Trompette and can also count himself alumnae of London's acclaimed Dorchester Grill and under chef Tom Aikens. He joined Grosvenor House, A JW Marriott Hotel in 2007, for the launch of BORD'EAUX. Having mastered the art of classic French cooking he feels that these classic culinary techniques translate to, and can be applied to the best classic dishes. Meat has always been Paul's favourite produce to work with, and he has an extensive interest in butchery having spent considerable time sourcing animals from farms, treating and hanging the meat. He has a "nose to tail" ethos with all meats and a passion to get the best out of the meat.