Chef Paul kennedy
after graduating with a diploma in culinary arts...
at Stratford-upon-Avon Catering College in the UK, I travelled to Amsterdam to work under Albert Roux; one of the world’s most respected and best known chefs, at The Grand Amsterdam, Café Roux. Under the talented guidance of a Michelin-starred chef, I learnt the art of keeping food simple in a fine dining establishment, the dedication involved in working in a kitchen full-time, and later on how classic French cooking is at the basis of any cuisine.
Following two years as a commis chef, I transferred to Slaley Hall Golf Resort & Spa in the UK; another kitchen where Albert Roux frequented as a consultant. Joining as Chef de Partie, my culinary skills progressed and I learnt the importance of using localised produce from the privately owned farm. Developing as a senior chef de partie, myself and a team of chefs catered for the American Ryder Cup team at The Belfry.
In 2004, I moved to Dubai as a Sous chef with Emirates Leisure Retail, working with outlets including Left Bank and Apres. As my role evolved to Operations Head Chef, I managed and over saw the openings of kitchens across the GCC. My involvement from start to finish included designing new kitchen layouts to creating, implementing & training dishes for the menus.
I joined the Landmark Group in June 2010, as Executive Brand Chef for one of Foodmark’s international outlets, Mango Tree, where I headed a team of 25 across both the Dubai and Doha properties. My passion for Thai cuisine and knowledge on balancing the strong and exotic flavours was key to the restaurant’s strong standing as a culinary destination in the region.
In 2014 I moved to Washington DC to oversee & Head Chef the opening of Mango Tree’s first USA venture. In 2015 I moved away from Mango Tree and started my own catering business, PK’s Kitchen catering for small training events to large corporate events along with Private Dining.