Yorkshire-born Paul studying hotel, catering and management at university. He started working in Yorkshire restaurants, rising through the ranks until Marco Pierre White offered him a role as pastry chef at The Criterion Brasserie in London. He went on to become Head Pastry chef at Quo Vadis in Soho.

With a change in direction Paul went on to work for Marks and Spencer and Sainsbury's to develop some of today's best selling products. He received two nominations for The Award of Excellence for his development work.