About Us - Paul

Paul Hartley
Director, Chocolatier and Chef

Paul has worked in some of the country's leading establishments including Michelin star restaurants, Relais and Chateaux Hotel's and alongside the most renowned chefs, including Marco Pierre White, (Gordon Ramsey's mentor), Lesley Waters and John Terrode.

He is a passionate chef with a great sense of humor and a charming entertaining approach to the events. He loves to see people progress and always comes back to the office eager to forward photos over to the groups to remind them how creative they were with only a few basic skills.
No one understands more than Paul the importance of functioning as a team he says, "In the kitchen you have to work together in one direction, it is all about supporting the person next to you whatever your differences. In the kitchen we are all part of one chain, if you have finished your mise en place you help the next section get prepped up, in service if one chef is falling behind we all step in and share the load."

Paul likes to chat and will also share with you some of the good and bad experiences he has had in this notorious trade.

Animal most like: A gorilla (not quite a naughty as a monkey, but just as cheeky).

Hobbies include youth work and cooking. He will get involved in any activity involving food whether a simple BBQ or a Michelin star menu. The craziest he has ever done was a 26 hour shift (with a 45 minute break) and baking 2 perfect loafs of bread in the head bakers shoes as a leaving gift!

Experience:
Le Pave d Auge (France). A Michelin star restaurant where Paul did his apprenticeship, giving him strong foundations to become a passionate chef.

Le Pont de la Tour (Tower Bridge London). Terrance Conran's flagship restaurant. Paul had the opportunity to cook for Tony Blair and President Clinton here.

The Bluebird (Chelsea London). Paul assisted in setting up the pastry and bakery when it opened in 1998 and worked with Clair Clarke who represents the British team in the international cooking competitions.

Marco Pierre White (Piccadilly, London). Paul gained essential knowledge of contemporary desserts with Marco's top pastry chef Roger Piezy as seen on the popular TV series Hells Kitchen.

St Martins Lane Hotel (Charing Cross, London). Paul was privileged to work with Stuart Pate, one of London's Top pastry chefs, having run the pastry at the renowned Savoy Hotel and Dorchester Hotel in London.

The Pharmacy Restaurant (Notting Hill, London). This restaurant was owned by the famous modern artist Damien Hurst, Paul learned many weird and wonderful infusions in this contemporary restaurant.

The Chewton Glen Hotel (Hampshire). Chewton Glen is privately owned and voted the second best country house hotel in the world 2005/6. Paul worked in the Michelin Star pastry and Bakery department for over 5 years.