Paul GaspaPublished 28 Jul, 2015
Renowned Chef Paul Gaspa has travelled the globe working in some of the world’s most prestigious restaurants and recently was appointed as Executive Chef of the Monterey and Origin restaurants at Pan Pacific Hotel Perth.
A native Londoner, Paul has enjoyed an outstanding 15 year career in the hospitality industry, working at the Michelin starred Conrad Hotel Tokyo, the iconic seven-star Burj Al Arab, Crown Hotels, Drones of Pont Street, Belair House, St Martin’s Lane House, and The Lanesborough Hotel, just to name a few! During this time he has worked alongside culinary royalty, including Gordon Ramsay and Marco Pierre White.
Paul is now bringing his extensive culinary knowledge to his role as Executive Chef at the Pan Pacific Hotel Perth, where he plans to reinvigorate the dining experience with his twist on modern, fresh and local produce.
Paul Gaspa chatted to the Good Food & Wine Show about his impressive career and passion for food~
What inspired you to pursue a career as a chef?
The massive popularity of cooking inspired many people of my era to pick up the pans. I was just at the right place at the right time.
You have had an impressive career in the culinary industry, can you share some highlights from your time as a chef?
Stepping into the kitchens at the Lanesborough and realising what cooking is all about. Seeing the Burj al Arab for the first time, it still amazes me every time I see the hotel. Working at Gordon Ramsay’s Conrad Hotel in Tokyo made me realise how much I still have to learn. And off course seeing the Opera House in Sydney and thinking how fortunate I have been to travel the world as a humble chef. The world really is your oyster.
How has your culinary style and techniques evolved during your career?
I started off working classically under the likes of Paul Gayler and Marco Pierre White but later I began to move towards the high end Gastro pub movement, which was exciting and new. Then, during my time in Dubai the food was molecular, more Avant garde, and from then on my style was a mixture of everything.
Now I would say my style has gone full circle, contemporary comfort food I like to call it, with some interesting techniques thrown in to add a modern touch.
What ingredients and flavours do you like to work with?
Fresh herbs, olive oil, salt and pepper. If you add these to your finished dish it will always be pretty good.
What changes will you be bringing to Montereys and Origins at Pan Pacific?
The new menu will feature perfectly cooked classic dishes with some interesting flavour combinations to keep the diner interested- lots of full on flavours with quality ingredients. I can also reveal that Pan Pacific is developing some new and exciting dining concepts, so keep them peeled!
Where do you think the Australian food scene sits on the world stage?
We are as good as any country out there! From fine dining to pub food, Asian to South American. I particularly love the Australian café cuisine with its rustic charm and hipster baristas. In my mind I think that is what Australia does best, simple cooking, great ingredients, giving the guest what they want to eat.
What do you like to cook for yourself at home?
My wife is a pastry chef so she actually does all the cooking. She says I am too messy and that she does not want me in her kitchen, so I just enjoy her cooking and do the washing up.
Do you have any sneaky chef’s tips to share with our foodies?
Let your partner do the cooking!
Pan Pacific in the official hotel partner of the Perth Good Food & Wine Show.