Ambitious and driven, Paul took on an internship at Garibaldi Italian Restaurant shortly after as part of his culinary studies at Temasek Polytechnic, and attained a Diploma in Culinary and Catering Management certification in 2012. Paul worked at Nahm (Bangkok) and Den (Tokyo) from 2015 to 2018 and joined Tippling Club as Chef de Partie. In 2019, he took on the position of Sous Chef at Ding Dong and undertook responsibilities such as Menu Planning and Kitchen Staff Management. At Ding Dong, he worked alongside with Chef Miller Mai to brings his enthusiasm and existing skills and experience to manage his team at the restaurant, and bring their guests to highest levels of gastronomic satisfaction. With his ardent passion for food, he hopes to continuously improve and offer guests a playful, inventive and unique take on modern Southeast Asian cuisine.