A food enthusiast turned (plant-based) chef since 2016. His journey has taken him from medical studies to a sustainability master's, and from conventional restaurant kitchens in Amsterdam to his own catering company, offering creations for every occasion. In his kitchen he prefers to work with organic and local produce, plant based ingredients and following no-waste cooking principles. Fun facts: Paul worked on a farm during the pandemic, did a year of theater school and his guilty pleasure is Frietje Oorlog (no onions).
 |
 |
 |
