Paul Cooper's Profile

Paul Cooper grew up in the Mornington Peninsula region of Victoria and his first step into hospitality was as a waiter at a local restaurant. He soon moved into the kitchen and make his way up through the ranks before heading to the big smoke of Melbourne to work at Matteo's and Bistrot d'Orsay.

Looking to gain broader experience, Cooper left for Europe, travelling through Spain, Italy, France and the UK. He worked at several high-profile restaurants including Tom Aikens and Foliage at the Mandarin Oriental, London (both one Michelin Star); ABaC in Spain (two Michelin Stars); and Pied à Terre, London (two Michelin Stars).

On his return to Australia in 2009, Cooper worked as Executive Chef for some of Melbourne's most renowned restaurants including The Botanical and O'Connell's, before partnering with Erez Gordon to open Bishop Sessa in Surry Hills, Sydney in 2012.

At Bishop Sessa, Cooper balances robust flavours with delicate precision, applying a nose-to-tail philosophy to his dishes and committing to a sustainable ethos of utilising all elements of the beast.