Chef Paul began his career in Singapore as a trainee at The Oberoi Imperial Hotel at Jalan Rumbia; Mandarin Oriental, Singapore; and The Mandarin Singapore. These experiences allowed him to further develop his passion for French culinary technique while working with Eastern and Western ingredients. In the ‘90s, he was the Executive Sous Chef & Chef De Cuisine at Le Meridien Singapore, Restaurant De France, and he also spent time working in the kitchens of Michelin-starred restaurants in Germany, London, France, Italy, and Australia. Chef Paul joined Raffles International in Swissotel Merchant Court as Executive Chef and worked closely with the Singapore Tourism Board to promote Singapore and Straits Chinese food in Mauritius, China, Germany, Bangkok, Australia, Japan, India and Cambodia. In 2015 Chef Paul joined Fountain Group China as Group Executive Chef and successfully launched creative menus at Tingkat in Taikoo Li Chengdu, as well as Fountain at Hongqiao Tiandi.
Chef Paul was an integral part of the two-Michelin-star, Hong Kong restaurant, CUISINE CUISINE, revamping the Cantonese Asian restaurant from classical to modern contemporary using Western ingredients and techniques. He was also a chef consultant for first and business class meals for Cathay Pacific Airlines, and was recognized as one of the 19 Great Chefs in Hong Kong by Heep Hong Society in 2010.