Paul de Ruyter
Paul de Ruyter began his Chefs training in Wellington, New Zealand. After completeing his apprenticeship, and working in New Zealands premier Hotels and Restaurants, Paul left for London, where he joined Anton Mosiman and spent 1 year working at The Dorchester in The Terrace Restaurant. During this year, The Terrace received its 2nd Michelin star.
It was a great privelege to join Albert Roux at the then 3 Star Michelin Le Gavroche, in Mayfair, where Paul spent a further year at this extraordinary restaurant.
From there, Paul spent time in New Zealand at Huka Lodge, and Cin Cin in Auckland, before heading to Australia, and Hayman Island, where he was responsible for La Fontaine, the resorts formal restaurant.
After opening Restaurants in Hong Kong and Malaysia, Pauls last position before returning to the UK, and The Cheese and Wine Shop, was at The Marco Polo in Singapore.
