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Paul Gayler began his passion for good food at the tender age of 12 while assisting his mother with their family-owned catering business. By the age of 16 he attended a catering school where he passed with the highest honors.
He later honed his career working in some of Britain's finest restaurants and hotels, as well as a short period in France.
In 1982, he left the Dorchester in London, and took up the position of head chef at one of London's most famous restaurant "Inigo Jones" where he gained an enviable reputation as a pioneer for haute "Vegetarian Cuisine."
Frustrated by the lack of interest and imagination shown by many chefs in the preparation of vegetable and vegetarian dishes, he introduced "Menu Potager," a seven-course gourmet-inspired vegetarian menu. To this day Paul remains the leader of imaginative vegetarian food in the world.
In 1991, Paul was invited to head up the team of the newly opened Lanesborough on Hyde Park, in the heart of London. Over the years the hotel has become a member of the prestigious St. Regis group and has become one of the most exclusive hotels in the world. Paul remains to this day the culinary genius, overseeing all food preparation in the hotel with a brigade of 40 chefs all dedicated to producing great food.
Although Paul himself does not like his food to be labelled, he would probably describe his cuisine as "Global Contemporary," a careful blending of flavors, while retaining classical disciplines learnt over many years. He believes there are only two real cooking styles.