Born in the US and raised in London, England, chef Paul Syms launched his cooking career at the prestigious London Savoy Hotel, previously chefed by Auguste Escoffier, famous for modernizing French cuisine. From there he gained experience in cooking and concepting restaurants, hotels and even a celebrity establishment with Wolfgang puck. "It's a passion" Syms exclaimed and continues to expand and stretch his repertoire by staying on the cusp of culinary trends and techniques, something he credits his parents for exposing him to interesting and unique foods as a child.
Take a brief look at the highlights of Paul's career.
Paul syms gallery