Chef Paul Moran has honed his talent at some of the world’s top restaurants and hotels. Devoted to sourcing exceptional ingredients, he makes them shine with straightforward cooking techniques. He began his career apprenticing under Chef David Hawksworth at Vancouver’s multi-award-winning WEST Restaurant, where he worked his way up to Junior Sous Chef. In 2015, Chef Moran received the honour of San Pellegrino Best Chef Under 30, earning the right to represent Canada in Milan, Italy for the title of World’s Best Young Chef. He is also a past recipient of the Hawksworth Young Chefs Award.
His first taste of an international kitchen was as Chef de Partie at the Jumeirah Beach Hotel in Dubai, where he was named as a member of the Jumeirah International Culinary Team. He then ventured to Nice, France to learn traditional French culinary arts as Chef de Partie at the two Michelin starred Hotel Negresco. Moving to Paris, Chef Paul became Executive Sous Chef at Saturne Restaurant, working alongside Chef Sven Chartier.
As an avid forager and wildcrafter, perhaps it was a matter of time before Chef Moran would be drawn back to the West Coast. He has held Executive Chef roles at West Coast Fishing Club’s Outpost lodge in Haida Gwaii, Canadian Mountain Holidays Heli Skiing Lodge in Valemont and award-winning Nita Lake Lodge in Whistler. Chef Paul finds himself still captivated by the West Coast and having spent much of his free time foraging for mushrooms and wild plants across Canada, Tofino is a perfect match for him.