Paul Syms

Chef Paul Syms

Innovative cuisine born of classical training and global inspiration.

Paul Syms is an American-born chef raised in London whose passion for food led him to train at the historic Savoy Hotel under the legacy of Auguste Escoffier. He has since shaped menus for celebrated restaurants, hotels and a Wolfgang Puck venue, blending classical technique with fresh ideas. Committed to innovation, Syms draws on his global influences to craft dishes that delight and inspire.