Paul McDonald has been in commercial kitchens around the globe for over 25 years, from the burger joint around the corner to Michelin star restaurants, and everything in between.
Paul also works outside restaurants, as a commercial cookery teacher, author, and restaurant and industry judge. He has been running a successful Personal Chef company for years, and his hospitality consultancy has successfully advised clients worldwide. Paul is in demand as a speaker and mentor throughout the food industry. He also runs a mean food truck and pop-up dessert company.
He’s brought some of the best Chefs in the country together through his #GrillTheChef series, working alongside Tony Bilson, Colin Fassnidge, Anna Polyviou, Matt Kemp, Steve Hodges and many more. He heads up the Central Coast Food Collective, linking growers to Chefs, and his #FatMeringue trailer is blowing up at events around the country.
Most importantly though, his food is solid; a classically French, high end modern cuisine, using local and sustainable ingredients from amazing sources.