Chef Paul Matthews

I have over fifteen years experience as a professional chef covering a variety of sectors in the hospitality industry. My career started from achieving a distinction in the Royal Academy of Culinary Arts where Academy trustees such as Brian J. Turner CBE (President), Albert Roux OBE (Vice President) and John Williams MBE (Chairman) honoured this pristegious scholarship.

My experience as a chef was born in a very high profile corporate environment under Roux Fine Dining, a company operated by the Roux brothers. I then furthered my career in Restaurant Associates and played a heavy part in the opening of the restaurant Roux at Parliament Square.I have been involved in competitions from a very young age and reached the finals achieving third place in National Chef of the Year and the Roux Scholarship, this being recognised I was named an Acorn Award Winner from the UK’s leading multimedia hospitality brand The Caterer.

My experience of working under chefs from Le Gavroche has enhanced my understanding of classical elements as well as developing my knowledge of the latest techniques and cooking methods. Without a doubt, this has been extremely influential in allowing me to develop a personalised gastronomic style and refine my approach to the fine dining experience as a whole. My own culinary style is a modern configuration of classic elements utilising current techniques, through which diners are invited to re-discover new interpretations of the classic flavours. Most recently I’ve loved introducing Asian techniques, fermentation and table top barbecuing into my menu design.

I am passionate about every aspect of the entire dining experience, from sourcing premium quality British and European produce, constantly adapting seasonal menus and providing diners with an efficient, high profile, friendly service within the hospitality industry.

Most recently I was Head Chef of a law firm in the City looking after high profile client entertaining in stunning dining rooms looking over the River Thames. Over the years I’ve done many private dining events which has always been something I’m really passionate about and due to a redundancy in the first lockdown, I’m now building my client base through my own business 'Xpression Dining'.

Check out my IG - @XpressionDining.