Born in the US and raised in London England, Chef Paul Syms discovered his passion for cooking at his parents table, where he was introduced to a world of bold and unexpected flavors. He launched his professional journey at London’s iconic Savoy Hotel, once led by Auguste Escoffier, widely credited with shaping modern French cuisine. There, Syms mastered exacting classical techniques and developed an unwavering attention to detail.
Building on that foundation, he went on to concept and refine menus in celebrated restaurants and luxury hotels around the globe. His creativity even found a home in a landmark Wolfgang Puck venue, where he helped craft signature dishes that delighted discerning guests. Today Syms remains driven by the same sense of adventure his parents instilled in him as a child—continuously exploring the latest culinary trends and techniques to surprise and inspire every palate.
