CHEF PAUL THEN
Chef Paul Then is one of Singapore’s most celebrated chefs. Internationally trained, he brings with him over 30 years of hotel kitchen management and F&B operations experience. His professional accolades include being an integral part of a two Michelin star Hong Kong restaurant, on the panel of Chef consultants of First and Business Class for Cathay Pacific Airlines, and recognized as part of the 19 Great Chefs in Hong Kong by Heep Hong Society in 2010.
In a career that has spanned over three decades, Chef Paul has risen through the ranks, starting as a trainee at the Oberoi Imperial Hotel, The Mandarin Singapore and The Oriental Singapore. These experiences allowed him to further develop his passion in French technique whilst fine-tuning a marriage of Oriental and Western ingredients.
During the ‘90s, as the Executive Sous Chef & Chef De Cuisine at Le Meridian Singapore, Restaurant De France, which was then one of the iconic restaurants in Singapore. Chef Paul allocated time in overseas attachments in Europe lke Germany, London, France, Italy as well as Australia at some of the most feted Michelin-starred restaurants in the world. Here he sharped not only his culinary skills but also his personal culinary style, which draws from blending the freshest local ingredients available into French cuisine.
Chef Paul joined in 1997 as the Executive Chef of Raffles International in Swissotel Merchant Court and continued working closely in conjunction with the Singapore Tourism Board to promote Singapore and Straits Chinese food in countries like Mauritius, China, Germany, Bangkok, Australia, Japan, India and Cambodia. It was also during this time that Chef Paul’s Asian pride and Peranakan heritage inspired the next phase of cuisine. Winning the award of Tourism Host of the year, twice First Runner Up in Best Dining.
Durian Pengat was Chef Paul’s innovation which bring another Singapore iconic dish served and copied by many chefs in hotels and restaurants today.
In the course of time, coupled with his determination, Chef Paul was able to bring together an assortment of flavorful spices and unique creations, which include signature dishes such as Singapore’s infamous Durian Pengat, Slipper Lobsters with Black Bean Paste, and Hazelnut Soft Shell Crab.
In 2015, Chef Paul joined the team at the Fountain Group and has successfully launched creative menus at Tingkat, Fountain Group’s South East Asian Concept in Taikoo Li, Chengdu as well as Fountain, the Group’s International Familiar Foods Concept. at Hongqiao Tiandi, Shanghai. Tingkat is where you can find a blend of traditional English culture of coffee and tea, with hearty staples of Straits influenced noodles and rice. Herein lies distinctive creations such as his famous Durian Pengat, Straits Chinese “Bakwan Kepiting”, as well as South East Asian classics including Beef Rendang, a slow cooked beef dish with shredded coconut and chili.
Chef Paul brings classic comfort foods such as Fish & Chips, Hainanese Chicken Rice, and Crème Brulee to the Fountain Concept. Here, patrons can find comfort in familiar foods, made fresh with a modern twist. Through his work, Chef Paul works closely alongside the culinary team in creating and experimenting with new dishes.
Chef Paul has appeared in various Singapore Television Cooking series and shows as well as press media features.
Chef Paul Then has also developed and manufactured his own line of Asian Sauces base on his expertise and award-winning accolades.
In 2014, the title of Best Asian Chef was conferred for Hua Ting at the World Gourmet Summit (WGS) Awards, Singapore
In 2014, Chef Paul was the finalist for Executive Chef of the Year, at the World Gourmet Summit (WGS) Awards, Singapore
In 2014, Singapore Best Buffet Award by Singapore Press Holdings, Orchard Hotel
In 2011, Chef Paul was awarded 2** Michelin Stars in innovation for the Modern Cantonese Restaurant, Cuisine Cuisine, Hong Kong
In 2011, Chef Paul was voted as “the 19 Great Chefs in Hong Kong” Heep Hong Society
In 2010, Whisk Restaurant was awarded Best European Dining for Hong Kong Tatler’s Best Restaurant, in which Chef Paul played an integral role to achieve.
In 1997 to 2005, Received various awards for Swissotel Merchant Court, Market Café