2006-2007
2001-2003Paul Elliott
A professional, highly regarded and vastly experienced chef, and former full time Personal Chef to Damian Aspinall and family at Howletts Mansion, Kent (July 2009-October 2011). Responsible for menu planning, sourcing of organic local produce and cooking for the Aspinall family, VIPs and celebrities, travelling with the family in the UK and abroad when required.
Personally gained and retained a Michelin Bib Gourmand, The Jackson Stops Inn, (2006-2007) and 2 AA Rosettes, The Sun Inn Hotel and Restaurant, (2001-2003) worked at several of the country’s top Restaurants, Hotels, Private Houses and also worked in the Midi-Pyrenees, France.
Paul was thrilled to be invited by IndoChine group to guest chef at the first ever Singapore Formula 1 Grand Prix 2008, the only UK Chef to be asked, devising the six course menu and leading twenty four local chefs at the official gala dinner for 650 people, cooking for VIPs including Ambassadors from 5 countries and members of the race teams and pop band Ace of Base on their Re-United Tour.
Appeared on Asian TV, AXN and cooked for a wine tasting evening incorporating Moet Hennessy Diageo and MasterCard in Singapore, then travelled to cook at two gala dinners and wine tasting evenings in Kuala Lumpur and Delhi for American Express Platinum. Completed a food and cooking tour of Asia, travelling from Singapore to Malaysia, Hoi Chi Min City, Hanoi in Vietnam, and Bangkok to Hong Kong. Paul has also travelled to Europe and the USA cooking and tasting food.
Paul is a regular on the live cookery demonstration scene and writes for Exclusive Food lifestyle magazine, Healthy Action and MuscleTalk UK where he has filmed health-based cookery videos.
Working also for a top development company, Uniq Prepared Foods, preferred supplier to Marks & Spencer, as head development chef. Paul had several successful launches within five categories and a new Asian inspired “Food to Go” range launching in April 2009; also had successful launches for J. Sainsbury’s and Tesco’s.
Paul started his career in 1986, working at the highly acclaimed Le Talbooth Restaurant and Dedham Vale Hotel (1 Star Michelin, 3 AA Rosette) in 1988, venturing to London where he worked at The Ritz Hotel, (4 AA Rosette). In 1992 he took charge as head chef at the renowned Brasteds restaurant in Norwich, and after a successful period he worked at Fawsley Hall Hotel, Daventry (3 AA Rosette), a manor house hotel rated in the top 100 in the country.
