Paul Griffiths-Executive Chef - Paul has over 11 years of experience cooking with renowned chefs at home and abroad. With his classical French training and dedication to sourcing fresh seasonal produce, Paul continues to uphold Les Boucheries Parisiennes meat & traditional philosophy

A talent from an early age, Paul worked under Welsh Culinary Captain, Trefor Jones at The Celtic Manor (Newport, South Wales). This recommendation secured Paul his first job overseas (USA) with his mentor Bruno Menard (Later to appear on Iron Chef) and started his love of French cuisine. Canada was next working under Yoshi Chubachi – who was the Olympic Canadian Culinary Captain.

Paul moved to Australia four years ago and started out as the Sous Chef at the Palazzo Versace (Gold Coast) within their award winning Restaurant Vanitas, Then moving onto the Gold Coast International as Chef De Cuisine for the signature restaurant Lygon Street were Paul was awarded Chef of the Year 2007, Late in 2007 Paul Moved to Melbourne to take over the Exec Chef position at Les Boucheries Parisiennes in the heart of South Yarra

Paul’s approach is to source the best possible ingredients and fresh local / regional produce, allowing their natural flavours and textures to shine through. It was this philosophy that first attracted Paul to French Cuisine and now to joining the team at Les Boucheries Parisiennes