From the industrial reaches of Coventry to sunny California, Paul Foster has made a name for himself cooking well-executed food with a focus on taste. His signature style of taking humble ingredients and giving them a gastronomic twist has seen him well placed as head chef at restaurants across the UK.

Paul became interested in food from a young age. His parents were involved in the pub business with his mother running the kitchens, and she would help him to bake cakes which he sold to the pub’s bouncers.

His journey to become a top chef saw him gain experience under a cross-continental array of Michelin-starred chefs. After completing a catering course at Henley College Coventry, Paul worked at several restaurants around the Midlands. Paul Foster later spent a year at Le Manoir aux Quat’ Saisons in Oxfordshire working across several different sections, including a spell under Benoit Blin on the kitchen’s pastry section. It proved to be a formative year, giving him his first taste of working in a kitchen with a large number of chefs.

成分分量

新鲜肉类

存储机板

Spices和Dried草药

水果蔬菜

油厂