COMMERCIAL CHEF ( UK & Ireland )
From experience in Michelin Star Restaurants to QSR Outlets, from Fast Casual Chains to Hotel Kitchens, Paul Rowland has lived it all. He is most proud of his time at Chelsea Room at Carlton Tower Hotel (1 Michelin Star) and Le Cygne at the Geneva Hilton
(1 Michelin Star). Inspired by his vast travels and home cooking recipes, Paul combines technical, culinary and commercial skills in his role. And as dessert, he also has a Master Chefs Grand Prix Gold Medal for his work in chocolate.