Paul Gayler is the Executive Chef at The Lanesborough, London’s most prestigious hotel. As well as being recognised as one of the country’s culinary masters, he is also an accomplished food writer with twenty-one titles to his name and a regular contributor to a host of popular food television programmes.
Gayler’s love of food and cooking began when he was a boy, helping out his mother with the family-run catering business. At the age of 16 he attended a local catering school where he excelled and went on to hone his skills in some of the best kitchens in Britain and France, such as The Dorchester and Hotel de Crillon.
In 1982, Paul was appointed head chef at London’s Inigo Jones where he revolutionised the menu of this esteemed establishment. It was here that he pioneered “Vegetarian Haute Cuisine”. Frustrated by the lacklustre offering of many of his contemporaries, he introduced the ‘Menu Potager’: a spectacular seven course gourmet vegetarian menu that was critically acclaimed.
In 1991, Gayler was invited to head up the team at The Lanesborough, which had recently opened, where he remains to this day. He oversees all food preparation for the hotel. His skills are in high demand elsewhere, too, and he has even turned his hand to the development of dishes for Marks and Spencer and Tesco. He describes his style as global contemporary, a subtle blend of flavours that is firmly rooted in traditional French techniques and values.
Gayler regularly travels the world in a judging capacity. His many accomplishments over a long career have made him a much-respected presence within the industry. His advice and friendship have galvanised many younger chefs who cite Gayler as a key figure in their development and career. His matchless talent, meticulous attention to detail and passion for food has secured the Lanesborough’s reputation for top-level fine dining, and have made his experience and advice invaluable to the many aspiring young chefs whom he mentors.
Gayler has received a number of prestigious accolades including twice winning the Mouton Cadet competition and is a two-time finalist of the Prix Culinaire International Pierre Taittinger. Paul Gayler was appointed a Member of the Most Excellent Order of the British Empire (MBE) for services to the hospitality industry and charities. The Queen’s Diamond Jubilee Birthday Honours were announced on June 16th 2012, the Queen’s official birthday, and recognise nominees who are judged to have demonstrated outstanding achievement and service to society. In November 2012, Gayler was also awarded the prestigious “Outstanding contribution to the hotel industry award’’ at the Hotel Cateys.
Despite an extremely demanding work schedule, Gayler has devoted a huge amount of time to the charitable causes that he supports. He helped to establish ‘The Emily Begg Fund’, an organization that raises money for The Teenage Cancer Trust, in remembrance of a family friend that died from leukaemia. Gayler’s son’s injury while on active service in Afghanistan galvanized him to assemble his own battalion of skilled and famous ‘Chefs For Heroes’ who cater for numerous fundraising events in support of wounded Armed Forces personnel.
Gayler is a towering figure in the British food industry, revered as much for his extraordinary culinary talents as for his generous dedication to charitable causes.
