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HOTELS & INNS |
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Growing up in the Australian outback, Paul Sant's passion for food and fresh ingredients began while watching his Dad barbeque kangaroo on the backyard grill. His culinary pursuits would ultimately take him halfway around the globe to his current position as executive chef at Tarrytown House Estate and Conference Center, managed by Destination Hotels and Resorts.
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After leaving the outback, Paul began his journey as a chef's apprentice at the Regent Hotel in Melbourne, Australia. In London, he honed his skills while serving as Chef de Partie at the renowned Hilton Olympia. At the Westin Harbour Castle in Toronto he prepared dinners for the Prime Minister of Canada, overseeing banquets for up to 5000 people. Eventually Paul would once again travel south to the Marriott Biscayne Bay in Miami where he was awarded the USA Culinary Excellence Medal for hotel chefs.
Chef Paul can currently be found leading the culinary team at Tarrytown House Estate and Conference Center, preparing exquisite meals for a myriad of business and social occasions. "I've been fortunate to travel the world, meeting fascinating people and learning about all kinds of foods," he says. "Tarrytown House gives me the extraordinary opportunity of putting all that experience to use, cooking for diverse groups of sophisticated customers. Menus here change daily, always influenced by the seasons and what ingredients are at peak in the marketplace." |
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