Paul Hood began his career in a high-pressured kitchen in Croydon where he learnt the basics of working as a professional chef. His next step was the Chesterfield Mayfair Hotel and soon after, Paul’s commitment and skills landed him a job working alongside Jamie Oliver and Ben O’Donoghue in the prestigious Montes Private Members Club in 2000.
In the years to follow, Paul worked at The Glasshouse in Kew and Thackeray’s Tunbridge Wells before joining Gordon Ramsay’s Maze in 2005. Paul’s natural talent combined with his passion for cooking quickly earned him a promotion from sous chef to senior sous chef, working as Jason Atherton’s right hand man.
Working so closely together, Paul and Jason soon became close friends. When Jason ventured out and began building his restaurant empire, he called on Paul to join Pollen Street Social as head chef. The restaurant was awarded a Michelin star within its first year and is now regarded as one of London’s most esteemed restaurants.
Following the success of Pollen Street Social, Paul was made chef patron in Jason’s second restaurant Social Eating House, which was awarded a Michelin Star under his guidance. In February 2017 Paul launched the New York-Italian style restaurant and bar Hai Cenato in London, Jason’s ninth venture.
Paul continuously develops his style and explores contemporary dishes that represent his unique cooking flair. Follow this link to try your hand at one of Paul’s recipes, or click here to visit his shop so you can style your creation of his impressive dishes on the same tableware Paul uses.