Born in Limoges, Paul Burgaliares has worked with esteemed chefs in France, at L’Atelier Robuchon in London and at three Michelin star Geranium in Copenhagen where he worked his way up from a chef de partie to assistant head chef in just two years. In 2017, he went to L’Enclume. Now, as executive chef, and alongside Simon Rogan, Paul has been instrumental in the this development of this dining destination in Cartmel and played a key role in the restaurant’s third Michelin star win in February 2022. Here he shares his food loves. @paulburgaliares
Tell us a little about your new role at L'Enclume.
Being executive chef is an exciting new job which follows on from the seven years I’ve already spent in Cartmel. I get to work closely with the chefs at L’Enclume, Rogan & Co and Henrock as well as Our Farm which supplies all of Simon Rogan’s restaurants. I also work with Home by Simon Rogan, an at home and pantry range which uses produce grown on Our Farm. I get to nurture each of these teams with their own head chefs, to grow together and be more eco-friendly, which I believe is a great goal for me personally, as well as for our industry as a whole.
What is the secret to a successful career as a chef?
I don’t think there is one big secret surrounding success. I think you must be passionate about what you do, be patient, work hard and learn from others. Success comes with time and sometimes it take longer than others.
First dish you learned to cook?
Ratatouille from an old cookbook by Joel Robuchon hidden in my mum’s kitchen cupboard.
Most vivid childhood food memory?
Working for my family’s business, they have been butchers for generations. My eldest brother is the 9th generation butcher now. I used to T-bone pork legs to make cooked ham, black pudding, terrines, pies and meat for the butcher’s counter. I would try all these ingredients and make new discoveries every time. School wasn’t my cup of tea, so this was the highlight of my week.
Most memorable meal out?
A meal with my wife and my friend Antti at restaurant Franzen in Stockholm. It was an amazing dinner with great company; the food was mind blowing and the wine was fantastic. Expensive, but worth every penny.
Favourite ingredient?
It’s hard to pick a favourite, but I would say crab.
Your go-to snack?
Charcuterie, or chocolate.
If you weren't a chef, what would you be?
A cabinet maker. Craft and design have always interested me.
Your dream dinner guest?
Paul Bocuse, who was a crazy chef with a crazy lifestyle. He was an important figure in our industry.
What's your guilty food pleasure?
Sourdough from Lovingly Artisan in Kendal.
Who are your Lancashire food and drink heroes?
Lancashire Mead Company.
A hospitality industry person who inspires?
Alain Ducasse. He has been in the food scene for so long now but is still renewing his restaurant style. He is a living legend.
A place you love to eat?
Koks, a restaurant in the Faroe Islands.
A career highlight?
Working for so many amazing head chefs.
What's next?
We will keep on developing our team, our dishes and of course Our Farm.
Your wish for the year ahead?
Less restriction in the UK on employing staff from abroad.
Paul’s favourite dish
Pink Fir Apple potatoes cooked in chicken fat, pickled walnut and Park House cheddar.
