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Global surf and turf restaurant group Burger and Lobster has announced the appointment of Paul Greening as executive development chef.
Greening brings over 29 years of experience to the position, including stints at Pier Restaurant in Sydney, Wellington’s Restaurant 290, and the Michelin-starred Parisian venues Guy Savoy and Pierre Gagnaire.
In the UK, Greening has acted as group executive chef at Aqua Restaurant Group, Manchester’s Australasia, and London’s Novikov, as well as other positions at La Tante Claire.
In the role, he will be responsible for menu development and implementation, chef recruitment and training, and ensuring the brand serves the “highest standards” of foods and sourcing practices.
Dino Sura, managing director at the restaurant group, said that the company is “delighted” for “someone of Paul’s experience” to be joining the team.
He added: “We are committed to evolving our menu and ensuring we deliver impeccably sourced, quality food consistently. We look forward to seeing some exciting new dishes from Paul.”
Burger and Lobster currently operates across 16 sites, including locations in London, New York, Singapore, Bangkok, Kuwait, and Malaysia.
