PAUL HART - EXECUTIVE HEAD CHEF
Originally from North Wales, Paul Hart has worked with some of the world's most highly respected chefs including Raymond Blanc and Simon Hopkinson. Recognised as one of Scotland's leading chefs he has gained an impressive number of accolades including the Scottish Chef Association's Hotel Chef of the Year, Good Food Guide's Scottish Newcomer of the Year, Chef Medaille d'Or by HotelReview Scotland... and has retainined three AA rosettes for three consecutive years.
Paul launched his career at Chester's St David's Park Hotel, followed by the AA two rosette-awarded Couldson Manor in Surrey. He then spent a year at the Sydney Opera House's prestigious Harbour Restaurant where he gained valuable knowledge of fusion cuisine. He returned to the UK in 1999 working at The Sloane Club in London before joining the renowned Bibendum as Senior Chef de Partie, and subsequently Sous Chef gaining two years valuable experience in a three AA Rosette restaurant environment.
Paul then moved to the Michelin star-awarded Chapter One in Bromley, Kent before taking up the position of Demi Chef de Partie at the famous Le Manoir Aux Quat'Saisons in Oxfordshire under Raymond Blanc's tutelage.
