Paul Gilmore has been specially selected by the Head Judge (Rod Bowker) to be an expert judge for the Matchday Hospitality Awards. This judge has been chosen based upon their extensive knowledge and involvement in both the chef and hospitality industries, with over 20 years extensive experience and a passion for driving up standards. Please see their biography details below:
Paul has 50 years’ experience working in a variety of sectors of the hospitality industry. Spending the majority of this time working in some of the finest kitchens throughout Britain, Europe and a spell in Indonesia.
Having competed in many Salon Culinaires and other cooking competitions early in his career He later turned his talent to training and coaching younger chefs to achieve success in some of the country’s leading culinary competitions. He has also spent many years serving as a judge in Salons and other competitions.
In 1997 Paul reached a very important stage in his career and opened his own “Eponymous” restaurant in the Jewellery Quarter in Birmingham. Soon achieving several accolades cooking to an AA 2 rosette standard and being the first restaurant in the city to be awarded 5* in the Birmingham Post & Mail. However, this was surpassed in 2000 when the restaurant became the first in Birmingham to be awarded a Michelin Bib Gormand.
Later that year He upped sticks and transferred his business to a farmhouse in rural Staffordshire. The restaurant continued the same standards and successes it achieved in Birmingham and was voted Best Restaurant in the county for many years in succession.
During this period, he set up his own Consultancy business helping many establishments to operate more successfully. He was also asked to join the Judging team of the Taste of Staffordshire awards concentrating on a wide variety of establishments from Pubs to Large Venue Catering events,
He has headed up teams for several large corporate catering events and whilst at the Belfry he organised and lead the teams to deliver the catering for 2 Benson & Hedges Masters and the 2002 Ryder Cup catering for up to 4,000 clients a day. He has also been a regular member of the catering team at Uttoxeter Racecourse.
In recent years he has been working with elite sportsmen and women as a Performance and Nutritionist specialist, advising on diets and creating dishes and menus to enhance their performance.
He still operates a Private Chef business offering Fine Dinning experiences to clients in their own homes.
Paul has been married to Dee for over 40 years and has 2 daughters and 4 grandchildren. He still lives at the farm he converted into a restaurant and enjoys gardening and looking after his animals.