The Gastro Artist - Paul Peters
Chef Paul Peters
Head Chef Paul Peters joined The Black Swan Hotel in 2009. Originally from Sydney, Australia, Paul has now adopted Helmsley as his home.
Throughout his career, a journey which eventually brought him to Helmsley, he has worked at many great places such as Brown’s Hotel London, Lygon Arms, and Swissotel Tempel. Paul has also worked for some great chefs as well, including Marco Perrie White, Andrew Turner, and John Bourton Race.
Paul has set his sights on giving a total food experience at The Black Swan. Whether it be a sandwich or afternoon tea in our famous tearoom, or dinner in The Gallery, the hotels fine dining restaurant, Paul and his team want to make every food experience a memorable one. Named ‘The Gastro Artist’ for his total food creativity, Peters’ food really is at home in his aptly named restaurant, The Gallery.
Find out more about the man behind the food at The Black Swan…
How did you become a chef?
I was born in Sydney, Australia, where I studied at the East Sydney Technical College to get my Certificate in Commercial Cookery. In the year 2000 I came to the United Kingdom to work in the Hospitality Industry where I joined the Lygon Arms Hotel (Savoy Group) in the Cotswolds. After a 3 month stage at both Chez Nico and John Bouton Race my passion for Fine Dining was born. I then moved to the MPW Brasserie in London to gain experience as a Junior Sous Chef.
From March 2001 to April 2003 I worked at Raffles Brown’s Hotel as a Sous Chef in the famous “1837” restaurant which was voted the best hotel restaurant by Time Out magazine.
Previous to joining the Black Swan I was the Executive Chef at JAAN Restaurant Swissotel The Howard, London where I was awarded 3 rosettes by the AA Guide.
Why did you choose this as your career path?
I started cooking in my mother’s kitchen in Australia, from a very early age, I’m not sure where my love of food came from, it’s just always been there.
What advice do you have for aspiring chefs?
This is a quote that I like to tell my younger chefs when things get hard, and it’s my philosophy on cooking: “If you love cooking, it will love you back”
What does a typical working day involve?
When I have one I’ll tell you!!
What do you enjoy most about being a chef?
One of the most satisfying parts of my job is the creativity of food.
Do you have a signature dish?
The scallops that we get here at the hotel come off the north sea coast and are amongst some of the best scallops I have ever seen. On my menu I have a dish which seems to be everyone’s favourite – pan fried hand dived King Scallops, celeriac puree, flavours of apple, vanilla, raisin and capers.