Starting his career under Anton Edelmann at the world renowned Savoy Hotel it was here that Paul Walsh caught the bug for cooking refined, flavoursome food.
Paul’s first role, in 2000, was as a commis chef at the Savoy Hotel under Anton Edelmann, where he stayed for two and a half years, working his way up to chef de partie.
From there, Paul moved to the Savoy Grill when it reopened under the direction of Marcus Wareing, and helped it to achieve a Michelin star, the first in its 100-year history.
Paul Walsh
In 2005, Paul moved to Restaurant Gordon Ramsay on Royal Hospital Road, where he was to spend five years, finishing as senior sous chef. Paul was one of the longest serving chefs in this challenging environment.
In June 2010, Paul launched the first 28-50 wine workshop and kitchen, a venture from Icelandic chef Agnar Sverrisson and French master sommelier Xavier Rousset.
Paul launched two further 28-50 sites before leaving to work with Jason Atherton, taking the head chef position at City Social.
Paul is now executive chef at Jason Atherton’s City Social. He knew Jason beforehand but not that well, he knew he was at Maze whilst he was at Gordon Ramsay’s Royal Hospital Road restaurant, but they had never worked together.
They ended up working together because Paul wanted a new challenge and Jason had an opportunity for him with City Social.
City Social
The City Social Bar seats 85 people and serves a selection of cocktails inspired by 1910-1930s prohibition era. Award winning mixologist Gareth Evans has created simple, short, spirit based cocktails featuring Scotch and American whiskies, gins and cognacs. The bar also offers and exciting food menu for lunch and dinner.
Paul's responsibilities include overseeing the daily running of the kitchen, mep, he's always trying to come up with new menu ideas, and he runs the pass during lunch and dinner every day.
Scallops
He does all the menu at City Social allowing him to showcase his food. Paul says as a boss, Jason is always very positive and energetic. Nothing is ever impossible!
The style of the food has remained the same, but since Paul has been in charge of the menu, the dishes have become more complex. It’s still important to have good ingredients, fused with great cooking.He says he has learnt a lot about the guests experience and expectations Jason.
Other ventures
More recently Paul had been working closely with Jason on designing new menus for Temple & Sons, the second partnership restaurant between The Social Company and Restaurant Associates which opened towards the end of last year. Paul heads up the kitchen of the new venture alongside his role at City Social. He'd also love to get a second star!
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
