Paul Hood, Social Eating House

The  Staff Canteen

The Staff Canteen

Editor 2nd February 2017

Paul Hood discusses his role as Chef patron at Social Eating House SOHO and his own inspirations with regards to pursuing a career as a Chef.

Name: Paul Hood

Paul Hood

Place of work: Social Eating House SOHO

Role: Chef patron

Bio: Paul Hood is the Chef Patron of Social Eating House in Soho. He forged his career working for Ben O’Donoghue and Jamie Oliver at Montes Private Member’s Club Knightsbridge in 2000. He then went on to work in The Glasshouse for two years, followed by Thackeray’s in Tunbridge Wells. After venturing to London working alongside Jason Atherton to Pollen St. Social, Paul became Chef Patron bringing together his own formidable brigade of young and talented Chefs.

Follow Paul on Twitter: @hoodpaulie

Chef Skills

Paul Hood takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

How long have you been in this role?

Since we opened the restaurant in April 2013.

What experience and how many years in your opinion would someone need to progress to the top level of the industry?

It doesn’t happen overnight, it’s at least 10- 15 years.

What are your ultimate top five tips for someone looking to start a career in the industry?

Duck, smoked ham and chips

 Get ready to work hard, loose the attitude if you have any, listen to what you are told, realise you are never going to stop learning, absorb everything that is going on around you in the workplace.

Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with?

 Any restaurant with a good standard whether it is Michelin rated or scored by the AA or good food guide, all these are regarded as high quality establishments.

What are you looking out for on a CV or in an interview if someone was applying to work with you?

Someone that has stayed in jobs for a good period of time, someone who hasn’t moved about too much, someone who has progressed in where they have worked and where they want to work, someone who shows they are dedicated and wants to be there with you, and someone who realises it’s hard work and will do what you need no matter what.

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The  Staff Canteen

The Staff Canteen

Editor 2nd February 2017

Paul Hood, Social Eating House