J.K. Paul
Executive Chef

Jayanta Kishore Paul is affectionately known as " CHEF PAUL "back in Mumbai.Listening to his enthusiasm for culinary arts, one would assume Paul had always dreamt about profession. Truth to be told _ when he was growing up in Calcutta, Paul actuallywanted to be a CPA. But on a whim, a great foodie since childhood Paul enrolled at the Institute of Hotel Management Catering Technology and Applied Nutritionin Bangalore after earning a Bachelor's Degree in Commercefrom Calcutta University.After graduation he joined Le Meridien Hotel in New Delhi as a Chef Trainee. From there he helped open Le Pierre ( one of the finest French restaurants in Asia ). 21 years later he thinks in order to be a successful chef there is no short route. If you have talent and skills, you mix this with hard work. Its a big commitment and not 8 to 5 job. You mustlove what you do --cooking.Implement good and interesting ideasand keep changing your food to certain extent to bein the limelight. Paul thinks good Indian food requires proper ingredients, correct proportions and quantities & certainly correct method of cooking. You bring in right color ,texture , good aroma and flavor.you should know the spices and use it in the rightproportions. With immense experience when Paul opened his first restaurant as

Chef J. K. Paul's experience in leading hotels in Delhi and Mumbai make him equally adept at satisfying Indian Royalty and American Appetites".So far Paul has been the Executive Chef for 5 five star hotels --- last one being Sun-N-Sand , Juhu , Mumbai. He has organized many high profile events, catering to Royalties,Prime Ministers, high profile politicians, industrial bigwigs and many Bollywood celebrity weddings.