Chef de Cuisine Paul Pearson says he is stimulated each day, not just by the food, but by the people eating it. Pearson has been creating unique and delicious dishes for nearly two decades, and is instrumental in guiding the direction of the cuisine throughout the resort.
Born and bred in York, England, Pearson knew at an early age that he wanted to someday become a chef. As a young man he embarked on a brief work experience through the National Vocational Qualification program, and was subsequently offered a job in the culinary field.
He worked for Raymond Blanc at Le Petit Blanc in Oxford, England and also under Chef Marco Pierre White at his restaurants Belvedere and Mirabelle in London, England.
After moving the US in 2004, Pearson worked as a sous chef for several years, first at Blantyre, a Relais et Chateaux and Forbes 5 Star property in the Berkshires in Massachusetts, and then at North Pond Restaurant in Chicago's Lincoln Park.
In April 2012, Pearson joined the Ocean House’s culinary team. In his position as Chef de Cuisine, he sets the standard for the cuisine at Seasons restaurant. He utilizes local, estate-grown ingredients from the resort’s farm, local produce and the ethical use of the sea to create a unique and unforgettable dining experience. You can follow him on Twitter @ohseasonschef.