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Chef of the Month - April 2019

Chef of the Month - April 2019

As a global culinary apparel brand, we dress the most talented Chefs across the world.  Each month Chef Works features a different Chef with their answers to our Culinary Questions. This month we meet Executive Chef Paul Hili from Cavalieri Art Hotel.

From when it all started?

At the age of 16, I started working as a Commis Chef with my Uncle.  At that time he was an Executive Chef.  From there my passion grew fonder for the kitchen and decided to continue this career further by starting my studies at the Catering School the following year.

Who was your greatest cooking inspiration?

Without any doubt, I offer this honor to my mother, whom I used to spend so much time with her in the kitchen.  She used to teach me all her tricks in making marvelous dishes and sauces. 

What is your favorite cooking dish?

Stuffed Rabbit which is a local delicatessen.

Who would you most like to cook for?

My favorite Italian Football Team Juventus.  Apart from having the honor to cook for them, I would be very pleased to meet the squad. 

Any awards?

Gold as a Team member in Parade De Chefs and other medals individually in Gold, Silver, and Bronze for best plates in pasta, sauces and main course dishes. 

What do you enjoy doing most when you're outside the kitchen?

Traveling to various Countries with my family, whilst tasting their various Cuisines and not to forget watching football.

Weirdest Food you ever ate?

The weirdest food I ever ate was the giant ants in South Africa.  They were fried and garnished with chili pepper and sea salt.

Your favorite Cookbook?

Practical Cookery Book, in my opinion, this book is the Bible for all the chefs as it has all the foundation skill recipes where one can develop further through experience and creativity in food art.  If I had to select another book I would mention 'Grand Livre de Cuisine', a Culinary Encyclopedia by Alain Ducasse.

What is your favorite Chef Works Item?

I highly recommend the Chef Work Chef Jackets as they are very comfortable and practical.  My favorite is the Hartford Coat.

Your biggest achievement?

I can base my achievements on a number of cases starting from hosting a Maltese night in Belgium which was organized with Chef Frans Boon a highly qualified Chef in Belgium. Carry on within by preparing food displays for a movie film set named 'Devil's Double' Directed by Lee Tamahori back in 2011. Not to mention that during this great opportunity my skills and creativity were put into practice.  Last but not least I achieved the role of Executive Chef at a considerably young age, thanks to my present Directors for trusting and believing in my skills.

Your best Culinary tip? 

 Keep your feet on the ground at all times and don't in any way think you know it all, as cooking trends are always changing.  Always respect your teammates on the workplace as kitchens require good teamwork to achieve satisfaction and desired results.

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