Brisbane’s Hospitality Rescue Guy!
With decades in managing boutique resorts, restaurants with varying food styles, menu development and crafting unforgettable guest experiences.
This is the website to engage with Paul, give him your brief and how you wish for him to assist your business whether it be a new opening or refining the current operation
As you read this, I am a sixty-year-old with 34 years in an industry dedicated to looking after people, creating the best customer experience, have them returning and singing our praises
My background is vast with Executive Chef experience orchestrating one or many food outlets, luxury boutique accommodation management, owning a restaurant with an out catering division, F&B operations in a contemporary riverside pub, TV cooking appearances and a cookbook to boot.
For 20 years I was a consultant chef engaged with developing new or redesigning FMCG and Foodservice savoury products for Barkers in New Zealand.
This stage in life I want to assist anyway I can with Hospo businesses who need someone reliable and reputable to turn to, to achieve refinement, articulate a clear direction to the team, create processes that can streamline the business.
I could be the person you need short or long term to solve the concerns you have
My Credentials all things HOSPO
Started my culinary journey over 30 years ago, the early days maneuvering long chopsticks over a smoking hot skillet in a tiny Japanese kitchen in Wellington, NZ
Chefs by culture are transient people, we move (often) to find kitchens that will develop our skills, increase our passion and allow us to travel. I have definitely done my fair share that's for sure...
*Live culinary competitions
*Festival cooking shows & cooking classes
*Authored my own cookbook a pinch of salt
*4 years of TV appearances
*National Newspaper food columnist
*Culinary judge
*FMCG & Foodservice product development *My own restaurant with outcatering
*Head hunted by Skycity Casino to manage existing and new openings Experiential Restaurant portfolio
*Personal chef at World Awarded Luxury Properties such as Annandale and Sir Richard Bransons chef at Makepeace Island, Noosa,
*Head Chef at Tantalus Estate Winery and Micro Brewery, Waiheke Island
*F&B Support & Head Gardener for Net Wealth Family Property, Coatesville
*2022 Very successful start up Soft Landscaping & Garden Maintenance business Terra Landscapes, Northland selling to move to Brisbane in April 2026
Skills acquired over these years include
*Recipe development work
*Back of house processes & compliance *Recipe formatting & costing
*Technical skill Training FOH & BOH *Identifying target markets with promotional activation and its collateral
*Recruitment, succession planning, talent mapping and retention
*Culinary Tertiary Lecturing
the only disappointing part of Paul's whole meal
was when it came to the end
Harriet Johnstone
Denizen Magazine
