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Paul Walsh

EXECUTIVE CHEF

Paul’s first role, in 2000, was as a Commis Chef at the Savoy Hotel under Anton Edelmann, where he stayed for two and a half years, working his way up to Chef de Partie. From there, Paul moved to the Savoy Grill when it reopened under the direction of Marcus Wareing, and helped it to achieve a Michelin star, the first in
its 100 year history.

In 2005, Paul moved to Restaurant Gordon Ramsay on Royal Hospital Road, where he was to spend five years, finishing as Senior Sous Chef. Paul was one of the longest serving chefs
in this challenging environment.

In June 2010, Paul launched the first 28-50 Wine Workshop and Kitchen, a venture from Icelandic chef Agnar Sverrisson and French master sommelier Xavier Rousset. Paul launched
two further 28-50 sites before leaving to work with Jason Atherton, taking the head chef position at City Social.