Pan Pacific Perth Welcomes Michelin Star chef Paul Gaspa
Pan Pacific Perth has announced the appointment of Paul Gaspa as executive chef.
Paul will oversee the hotel’s two award-winning restaurants, Montereys and Origins, plus the hotel’s 24-hour in-room dining, Pacific Club Lounge and it’s extensive meeting and event facilities.
Paul brings with him over 15 years’ experience as a chef, working at properties such as Rydges, The Star, Crown Hotels, the Michelin-starred Conrad Hotel, the iconic seven-star Burj Al Arab, Drones of Pont Street by Marco Pierre White, Belair House, St Martin’s Lane House, The Lanesborough Hotel London and ETM Group.
Paul received his Professional Chef Diploma at Broadstairs College of Excellence in England and continued as a very well-travelled Chef thereafter working in kitchens in London, Sydney, Melbourne, Tokyo, Dubai and is excited to be newly located in Perth. Having worked with world famous names such as Gordon Ramsay and Marco Pierre White, Paul brings a wealth of knowledge of the hospitality industry to the hotel, offering diners his twist on classic favourites made with fresh and local produce.
Since Paul’s commencement, he has already reinvigorated Montereys Restaurant’s all day dining ala carte menu and the seasonal buffet along with the in-room dining offering with a diverse range of new dishes and international cuisines. With Paul’s leadership, there will be an even greater focus on fresh, locally sourced produce with the hotel’s ‘Market to Table’ philosophy remaining prominent.
Executive chef Paul Gaspa said: “It’s great to be in Australia and I am very excited to be working with the exceptional team of Chefs at Pan Pacific Perth. Our philosophy is focused on creating simple dishes with stellar ingredients, it’s what I call ‘contemporary comfort food’. Diners can expect to see classic staples given a modern makeover, made with highest quality local produce. This also applies to our beverage offering. We are blessed in Western Australia to have access to some of the best wines in the world and so our wine list is made up of many drops from the famous Margaret River region.”
The hotel supports local West Australian food suppliers with meats sourced from Johnson Meats and Festival Fish; Delicatessen items from The Grocer; breads and baked goods from the New Norcia Bakery and the Turkish Barkers and desserts from Il Gelato and For The Coffee Table, to name a few. The hotel’s wine list is comprised of many West Australian wines including Ferngrove, Woodlands, Xanadu, Cape Mentelle, Vase Felix and many more.
The new menu will also feature regional cuisine, inspired by the hotel’s sister properties across the globe with recipes and cultural influences from around the Pacific Rim. Whether it is chilli and ginger from Southeast Asia, palm sugar from the jungles of Indonesia, Vietnamese prawns, Canadian salmon, Singapore crab or Australian beef, the Pacific- inspired cuisine embraces the best of the regions with new menu additions such as nasi goreng, Thai style prawn and noodle salad, chicken or seafood laksa and many more, whilst still infusing the finest local produce.
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