Paul Tyas's Profile

Restaurants:
Paul Tyas has taken his cues from some of the most esteemed chefs in the industry and his resume reflects this, boasting an impressive array of experience from restaurants both in Australia and around the globe.

Paul took his first step into the culinary world at the age of 13, working at Lindenderry Winery in Red Hill, where he became addicted to the fast pace of the kitchen and realised where his future lay. Paul commenced his cooking apprenticeship at Walters Wine Bar at the age of 15, subsequently moving to Beaumaris Pavilion, where he remained until the third year of his apprenticeship. During this time he also worked at The Point Albert Park and Mentone Hotel, which allowed him to broaden his skills in the kitchen. Paul also worked at Reserve with George Calombaris. He spent the remainder of his apprenticeship expanding his techniques in the kitchen with Reserve’s exciting, forwardthinking approach to their dishes, often infusing innovative flavour combinations.

2004 saw Paul complete his apprenticeship and, eager to spread his culinary wings, to settle in the United Kingdom, where he worked for over a year at The Bentley in London for Andrew Turner and learnt the art of classic French cooking.Paul’s love of French cooking inevitably took him to Chalet Rosset in France where he worked in classic French bistros, expanding his knowledge of French cuisine. Upon his return to London, Paul accepted his first sous chef position at Bleeding Heart, working under Peter Reffel, head chef for Marco Pierre White for over a decade.

Returning to Australian shores, Paul took on a Sous chef position working under Scott Pickett at The Point Albert Park, where he grew a deep appreciation for cooking with premium meat, which ignited his passion for incorporating high quality meat into his dishes.

The future is bright for Paul, and his current role as Head Chef at Grosvenor Hotel, sees him at the helm of this Melbourne pub, renowned for high quality Victorian beef and its hospitable atmosphere.
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