Chef Paul Kinny is the Culinary Director at Shizusan and BAR BAR at Phoenix Market City. Growing up in a joint family, Chef Paul Kinny tells Explocity that his love for food developed by seeing food in the house all the time. And also from greed. Because he had to share food with a large family.
I grew up in Mumbai in an East Indian joint family. It’s always great to have family around during festivals and celebrations with delicious food all the time.
The greed for food led me to become a chef *laughs*. The flavours with new dishes, experimenting and creating something new always inspired me to be chef.
Creating. Its inspires me to try new combinations, new ingredients and experimenting with new flavours. It motivates my staff to try new things all the time and most importantly it helps me to engage with my guests.
Absolutely , it’s important to preserve authenticity of cuisines and dishes.
After a day at work my comfort food is simple Dal Chawal and fried fish.
Food which doesn’t inspire me or gets me thinking is something which I don’t like.
I stay in Mumbai, but I keep travelling to Bangalore for Shizusan & BAR BAR.
Oh I love the city. The city is beautiful. I love the food here. It’s simple, authentic South Indian food but still so delicious.