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Introduction...
We are excited to have Paul as part of our team.... Paul's parents, Reene and the late Gus Gillis, have been long time friends to my parents, and back in November 1997 Paul provided us with lasting memories by creating our wedding cake, which we still have today (well the top half anyway).
Paul has many years experience as a chef, and will be running a column on our website which will provide members with great recipes and pairing options for our wines.. We hope you enjoy some of his creations.
Paul runs his own business called 'Melt Gourmet' which specializes in personally hand crafted cakes and confectionaries.
I can say from first hand experience that his chocolates are truly divine, and once you have had one with a coffee or a wine you look for them every time. They are supurb with a Vintage Port!
You can contact him at Melt Gourmet if you are interested in some of his products or if you need a caterer for your next function.
From the Chef...
Melt Gourmet is a South Australian business dedicated to producing the highest quality chocolates and cakes. I pride myself on the fact that I produce everything down to the packaging, which allows me to personalize my products and service to people.
Melt Gourmet was started in 2002 after strong demand from some suppliers who had tried my products. It has now become a passion, which sees me creating individualized specialist products and events.
My passion for food led me to Adelaide and to the Hilton Adelaide in 1995, coincidently the same time as legendary Chef Cheong Liew.
Working Under the Guidance of Patissier Ernst Schutt, and Training at Regency Institute of hotel cookery, under Master Patissiers Ingo Swartz and Hardy Jeshke, I demonstrated a unique compatibility with the industry.
The demands of the business were at times challenging, and due to the number of worldwide guests, clients and writings about the hotel and restaurant it had to run at a level of professionalism seldom seen.
I later went on to work with Cheong at the Grange Restaurant and assisted in maintaining its reputation as one of the finest dining experiences in the world.
As chef it was part of my role to take the restaurant forward with innovative ideas, promoting products and keeping ahead of current trends. I have travelled overseas to work and gather ideas, and I have undertaken numerous function, charity and guest chef work.
I have been involved with all Tasting Australia events and assisting many international chefs.
As well I still provide a valuable source to colleagues working abroad including Maldives, London and within Australia.
In 2006 I left The Hilton to tollow another passion of developing future leaders at Regency International Hospitality school in a role as lecturer in commercial cookery. |
Pauls Kitchen 
