Paul Mcloughlin

Paul Mcloughlin is a highly experienced professional in the culinary industry with a diverse educational background.

Paul pursued his education with a focus on psychology at Champlain Regional College and MacDonald Cartier High School before delving into Hospitality Administration/Management at Cornell University and Professional Culinary Institute Diploma at DEP in St. Pious X, Montreal.

Throughout his career, Paul has held various esteemed positions showcasing his culinary expertise.

He currently serves as the Culinary Director at Cordis, Hong Kong within the Langham Hospitality Group.

Prior to his current role, Paul excelled as the Executive Chef at Western Kitchen in Langham Place, MongKok, Hong Kong.

His experience extends to the Grand Hilton Seoul, where he served as the Executive Sous Chef, displaying his leadership and culinary skills.

Paul has also demonstrated his creativity and talent as the Chef de Cuisine at 'FICS' Contemporary French Fine Dining Restaurant in Mutiara Hotel Kuala Lumpur.

His impressive resume includes being the Chef de Cuisine at Saint-Pierre The Restaurant, a prestigious 2 Michelin Star venue that is a member of Relais et Chateaux.

Before these roles, Paul honed his skills at various renowned establishments such as Salut Restaurant, The Connaught, Pieds a Terre, and Les Halles in different capacities.

His journey in the culinary world reflects a deep passion for fine dining and gastronomy, marked by his continuous strive for excellence.