Paul has been in the bakery food industry for more than 43 years. His passion for food baking started when he began as a pastry chef apprenticeship before attending the Birmingham College of Food and Domestic Arts where he trained as a chef and completed a City & Guilds in Bakery and Pastry.
For the past 17 years, he has worked for Délifrance, where he is the Head Bakery and Pastry Chef, and uses his expertise to guide teams and foster a culture of creativity and excellence.