Paul Baker - Botanic Garden Restaurant
Paul Baker – Head Chef at The Botanic Gardens Restaurant.
Originally from Sydney, Paul - one of Adelaide’s finest chefs, has been Head Chef of The Botanic Gardens Restaurant for 3 years. He is also state judge for Delicious Produce and Pork Star 2017 and has recently scored a gig to cook at ‘A Taste of S.A.’ event in New York in March – invited by one of his diners.
Originally from Sydney, Paul - one of Adelaide’s finest chefs, has been Head Chef of The Botanic Gardens Restaurant for 3 years. He is also state judge for Delicious Produce and Pork Star 2017 and has recently scored a gig to cook at ‘A Taste of S.A.’ event in New York in March – invited by one of his diners.
Favourite Dish on your current menu?
Mayura Station wagyu knuckle, served with beetroot confit in wagyu fat, horseradish and smoked potato.
Favourite place to eat in Adelaide?
Salopian Inn
Favourite cut of meat ?
Flank steak for its taste and versatility
.
Favourite drink?
Melbourne Bitter – Love the red cans
What do you like to do in your spare time?
Sleep…. Zzzz
I spend most of my spare time on my side project, Edible Exchange – a high end specialty food distribution company.
Where did you learn to cook?
I did my apprenticeship at Aria in Sydney
What keeps you motivated and inspired?
I have a natural love and passion for the job, the garden and quality local producers. I have an adaptable menu and use fresh seasonal produce that is grown in the Botanic Gardens.
Most embarrassing chef moment?
I once tried to cook risotto for my family as a first-year apprentice. It was terrible. They still give me grief about it and to this day, won’t let me cook it for them again.
Why did you become a chef?
I just really enjoy cooking.
Why do you choose mybutcher?
Mybutcher supports our great local producers whose produce I happily put on my menu.
#@thepaulbaker @botgardensSA #foodSA #chef
Mayura Station wagyu knuckle, served with beetroot confit in wagyu fat, horseradish and smoked potato.
Favourite place to eat in Adelaide?
Salopian Inn
Favourite cut of meat ?
Flank steak for its taste and versatility
.
Favourite drink?
Melbourne Bitter – Love the red cans
What do you like to do in your spare time?
Sleep…. Zzzz
I spend most of my spare time on my side project, Edible Exchange – a high end specialty food distribution company.
Where did you learn to cook?
I did my apprenticeship at Aria in Sydney
What keeps you motivated and inspired?
I have a natural love and passion for the job, the garden and quality local producers. I have an adaptable menu and use fresh seasonal produce that is grown in the Botanic Gardens.
Most embarrassing chef moment?
I once tried to cook risotto for my family as a first-year apprentice. It was terrible. They still give me grief about it and to this day, won’t let me cook it for them again.
Why did you become a chef?
I just really enjoy cooking.
Why do you choose mybutcher?
Mybutcher supports our great local producers whose produce I happily put on my menu.
#@thepaulbaker @botgardensSA #foodSA #chef
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