British-born chef Paul Froggatt initially trained in the UK and in France where his career highlights included working at Gidleigh Park Hotel* (Two Michelin-Star), Bernard Loiseau en Bourgogne*(Three Michelin-Star) and Château de Courcelles (One Michelin-Star). Paul followed this by stints at two of Singapore’s most popular leading European restaurants, San Marco and Saint Pierre*. Most recently Paul has been the Chef de Cuisine at the Landmark Mandarin Oriental Hotel's Amber Restaurant (Two Michelin Star), in Hong Kong. During his time at Amber the restaurant was voted as one of the Top 10 restaurants within the annual San Pellegrino 50 Best Restaurants awards.
*All these restaurants also enjoy Grand Chef, Relais & Châteaux status.
As a chef, I’ve always had two ambitions for my career. The first was to cook to the highest level of Michelin Stars and I’ve now done this at three of Europe’s great restaurants. The second has been to work at a leading lodge, where I can create the sort of environment where guests feel welcome and at home, almost as if they were in my own kitchen. For this reason, working with Huka Lodge is a dream come true for me.