Born and raised in Sydney, Paul began his career as an apprentice working under Michael Moore at The Summit Restaurant. From there, he went on to work with Colin Fassnidge at the two-hat bistro, The Four in Hand in Paddington.

​In 2015, Paul moved on to work with Brent Savage across the Bentley Group, becoming head chef at the two-hat restaurant, Monopole. When acclaimed chef and restaurateur, Josh Niland opened his new concept, Fish Butchery, he employed Paul as head chef and store manager, teaching masterclasses teaching fish storage, charcuterie and butchery

Paul then became Executive Chef at Nour in Surry Hills in 2020, where he built a reputation for exciting, cutting-edge food with a unique focus on his Egyptian heritage.

Paul is a chef that constantly explores the history of Levantine cooking, educating himself on old traditions that he takes and redefines in a modern and exciting way. He broke the mould of traditional Middle Eastern cuisine at Nour.

In 2022, Paul opened Esca’s new restaurant, Aalia, in the heart of the CBD at 25 Martin Place. Here he has embraced the unexplored and re-imagined possibilities of Middle Eastern cuisine. With a strong focus on sharing with friends and family, Paul has created a menu with classic dishes elevated to new heights. Paul is also known for championing a minimal wastage policy in his kitchens, ensuring that all produce is used to its fullest potential.

At Aalia, Paul wants people to experience a refined Middle Eastern cuisine that embraces the cultural tradition of generosity. He wants the food and experience offered at Aalia to be world renowned.