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Paul Da-Costa-Greaves MHCIMA, MCGB, NFSH. Euro-Toques South-West UK Commissioner.
'My Life is all about dreams and stories, adding depth and
interest into peoples lives in an ever-changing world. I reflect a slight
contemporary twist and unique style - being exotic and healthy, with an
added touch of elegance.
Cooking is my art, consisting of opposing elements (yin and yang, you
might say!), it is here that i best offer my services.'
The
Chef - MCGB - Master Chef of Great Britain. www.masters-table.co.uk
The Commissioner & Chef Euro-Toques UK South-West Commissioner. www.eurotoquesirl.org
MHCIMA- Hotel & Catering International Managers Association.
NFSH - National Federation of Spiritual Healers. Further information:
www.nfsh.org.uk
I gained my qualifications back in Liverpool, then moved into London working in large hotels including Forte Crest, Excelsior, and Sheriton at Heathrow, and a working placement within Claridges.
I then succeeded in obtaining work for the major blue chip companies; Head Chef for the BP Group, Kodak's Head Office, a consultant & Head Chef for the newly developed Dixon's Store Group Head Office, and then into British Telecom's management centre. For three years I held the post of Executive Head Chef within Glaxo Welcome, responsible for a kitchen brigade of 38.
My
most recent post was Executive Chef for Clifford Chance who are an international
law firm with 2500 Lawyers & Partners, requiring International, English
& Contemporary cuisine,
24 -7 day operation.
Despite
enjoying all of my valuable experiences, my love was wanting a restaurant
- & so the ideal site became available, this known to you as "The Galley
'Fish' Restaurant with Cabins".
"I even turned down the offer of Executive Chef for the Orient Express"