Chef Paul Gayler
Paul Gayler is the Chef de Cuisine at The Lanesborough, a St Regis Hotel, London's most prestigious address. As well as one of the country's culinary masters, he is also an accomplished food writer with seven titles to his name and a regular contributor to a host of popular food television programmes.
Gayler's love of food and cooking began when he was a boy, helping out his mother with the family-run catering business. By the age of 16 he was attending a local catering school where he excelled and went on to hone his skills in some of the best kitchens in Britain as well as France.
In 1982, Paul was appointed head chef at London's Inigo Jones which helped to forge his reputation as one of the most sought after chefs. It was here that he pioneered "Vegetarian Haute Cuisine". Frustrated by the lacklustre offering of many of his contemporaries, he introduced the menu potager, a spectacular seven course gourmet vegetarian menu that was critically acclaimed.
In 1991 Gayler was invited to head up the team at The Lanesborough, which had been recently opened, where he remains to this day. He oversees all food preparation, in-room and private dining. He describes his style as global contemporary, a subtle blend of flavours that is firmly rooted in traditional French techniques and values.
Gayler has received a number of prestigious accolades including twice winning the Mouton Cadet competition and is a two-time finalist of the Prix Culinaire International Pierre Taittinger.
