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> About Paul&K |
 Paul Rhodes From Rotherham in South Yorkshire, England Michelin Star Chef and Managing Director of Paul&K Ltd Experience from: Torquay, England: Glenorleigh Hotel, Michael Rhodes Toorak Hotel, Palace Hotel, Frank Torousky Cannes, France: Moulin de Mougins, Roger Verge Barbados: Sandy Lane Hotel, Hans Schweitser Singapore: Raffles Hotel London, England: Grosvenor House Hotel, Louis Outier La Tante Claire, Pierre Koffmann Chez Nico at Ninety Park Lane, Nico Ladenis Incognico, Nico Ladenis Deca, Nico Ladenis Paul Rhodes grew up in a hotel, peeling potatoes and doing the dishes before he could pronounce his own name, and 20 years old he went to London to kick start his career. Paul landed his first job in London at a hotel and hated it. Being strong willed in this tough business helped Paul get a position under the demanding French chef Pierre Koffman, laying the foundation for Paul's success. At 24 Paul became head chef of two star restaurant Chez Nico at Ninety Park Lane. Soon he topped it off by gaining a third star for Nico Ladenis in the Michelin guide. Paul held this position for ten years, and also opened the restaurants Incognico on Shaftesbury Avenue and Deca in Conduit Street, both in London, before Paul&K was established. Chez Nico held the three stars until Paul left to work full time with Paul&K. ------------------------------------------------------------------------------- |
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 Kjartan
KjetlandFrom Karmøy in Rogaland, Norway Executive Head Chef of Paul&K Ltd Experience from: Oslo, Norway: Figaro, Torben Andersen Bagatelle, Eivind Hellstrøm Stavanger, Norway: Blå Bar og Restaurant, Tore Stuedal NB Sørensens Dampskipsexpedition, Stig Juelsen Bevaremegvel, Thomas Hoøy Jans Mat og Vinhus, Alexander Yttermøhlen Chicago Grill, Bjørn London, England: Chez Nico at Ninety Park Lane, Nico Ladenis and Paul Rhodes La Tante Claire, Pierre Koffmann Gordon Ramsey Restaurant, Gordon Ramsey Incognico, Nico Ladenis and Paul Rhodes Paris, France: Vivarois, Claude Peyrot Haugesund, Norway: Brovingen Mat og Vin, Rune Rommetveit When his mother's pots and pans came within his reach, Kjartan made food his business. Although it started out with a fascination for eating, his interest soon turned to cooking. Kjartan landed an apprenticeship at Bagatelle, considered one of Norway's best restaurants. Later he worked at Jan's Mat of Vinhus in Stavanger, Vivariose in Paris and then at Chez Nico at Ninety Park Lane in London. |
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