Paul Gayler’s love of food and cooking began when he was a boy, helping out his mother with the family-run catering business. At age 16, he attended a local catering school where he excelled, and went on to hone his skills by apprenticing in some of the best kitchens in Britain and France.
In 1975 he became the executive sous chef at the Royal Garden Hotel in London and in 1980, moved over to the larger Dorchester Hotel in London, in the same position. In 1982 he was appointed chef de cuisine/director for Inigo Jones for the next seven years. In 1989, he became the executive chef at London’s Halkin Hotel.
Two years later in 1991, he made his final move as executive chef at London’s famous Lanesborough Hyde Park Hotel. In 1999, the Great Chefs television crew arrived at the Lanesborough to tape Chef Gayler for the Discovery Channel’s Great Chefs of the World television series. In 2013, Chef Paul Gayler decided to retire from the hotel after 22 years, and now consults for groups in Kuwait, Italy, Scotland and China.
Caponata Charlottes with Goat Cheese and Smoked Eggplant Mousse
Serving: 4 Print Caponata Charlottes with Goat Cheese and Smoked Eggplant Mousse By Great Chefs October 19, 2015 Long thin strips of eggplant are roasted and used to wrap ramekins or molds of caponata and goat cheese. The molds are served with quenelles of eggplant mousse. Chef Paul Gaylor uses 18-year-old balsamic vinegar for his […]
Sea Bass on Crushed Scallion Potatoes with Caramelized Spring Vegetables
Serving: 4 Print Sea Bass on Crushed Scallion Potatoes with Caramelized Spring Vegetables By Great Chefs October 9, 2015 Flaky butter-roasted sea bass tops a large scoop of crushed potatoes. The vegetables are cooked ahead of time, then sauteed in butter, brown sugar, and veal stock for a rich caramel glaze, a method which would […]