Burger & Lobster, the 16-strong surf and turf restaurant group with locations in London, New York and Asia, has appointed Paul Greening as executive development chef.
Mr Greening is a multi-award-winning chef, proficient in British, French, pan-Asian and Japanese cuisine with over 29 years of experience gleaned in the hospitality sector.
He will be responsible for menu development and implementation, chef recruitment and training, and will work closely with suppliers to ensure the brand’s commitment to serving the highest standards of food and best possible sourcing practices are met.
Dino Sura, managing director at Burger & Lobster, said: “We are delighted to have someone of Paul’s experience join us. We are committed to evolving our menu and ensuring we deliver impeccably sourced, quality food consistently. We look forward to seeing some exciting new dishes from Paul.”
Mr Greening’s career to date has taken him across the globe, working in many of the world’s leading restaurants including Pier Restaurant in Rose Bay, Sydney; Restaurant 290 in Wellington, New Zealand and Michelin-starred Parisian restaurants, Guy Savoy and Pierre Gagnaire.
In the UK, he has served in executive chef roles at Aqua Restaurant Group, Australasia in Manchester and Novikov in London, as well as other positions held at La Tante Claire under Pierre Koffmann and Bibendum.
Originally from New Zealand, Mr Greening began his culinary training in his native town of Nelson. Inspired by his marine biologist father and his grandfather, who owned fleets of fishing boats, he studied microbiology at university and became interested in the use of this scientific discipline in food.
He trained as a chef and quickly garnered numerous awards including Young Chef of the Year in New Zealand in 1993 and Young Australian Chef in 2006.
During his time as head chef of Pier Restaurant, he was awarded Three Hat Status with the restaurant featured in the San Pellegrino Top 100 Restaurants in the World.
Mr Greening is best known for his eclectic mix of Asian ingredients with modern European techniques.
He has written numerous articles on pickling, fermentation, and natural wild foraging and has made several TV and radio appearances.