Paul joined Amadeus as a trainee at just 17 years old and never looked back. Today, he has 30-years’ experience wearing his chef whites with the business and was promoted to Executive Chef at the NEC in January 2019.
Famous for his calm and cool approach, Paul’s willingness to welcome change and hunt out the latest food trends has helped to shape a complete reimagining of the NEC’s food halls. A change that has led to more choice, better value and quicker turnaround. Plus clean plates measuring in the thousands daily.
The result of Paul’s culinary creativity was The Edge, a brand new concept that brings together four unique food offerings within a single restaurant. Italian lover? Try EvViva. Steak your passion? Head to the Butcher and Grill. Fish and Chips your go-to on the go? The Oak Kitchen is your friend. Whatever you choose, you’ll find Paul’s unmistakable touch and attention to detail on show.
“With our exciting customer-driven concepts we are equipped and ready to provide a great visitor experience.”