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In Profile – Paul Brown

The director of F&B at Stamford Grand Adelaide, Glenelg Beach, Paul Brown may have created what is considered to be the biggest chocolate egg in Australia at 60 kilos and at 2.2m in height, this Easter, but when it comes to big things, he takes them in his stride.   Brown has worked for the King of Bahrain (His Majesty, King Hamad Bin Isa Al Khalifa) overseeing his many palace kitchens, private jets, yacht and cruisers and taking full control of all the hotels where he stayed.   “I’ve prepared a banquet for 500 people attended by just two kings and served by up to 1000 security people, 50 drivers and 500 protocol staff,” he said.   Brown has also cooked for most of the British Royal Family, royalty from Jordan, Monaco, Egypt, Greece, Swaziland, Spain and the Czech Republic, Prime Ministers, and celebrities too numerous to mention.    He  also became the first Australian to be admitted to the elite club CCC - “Club des chef des chef”.    Paul says his key to success has been: “To inspire the imagination and bring a point of difference”.    Pictured above is the infamous 60kg chocolate egg, created by ‘Mr. Big’ Paul Brown just in time for Easter. The director of F&B at Stamford Grand Adelaide, Glenelg Beach, Paul Brown may have created what is considered to be the biggest chocolate egg in Australia at 60 kilos and at 2.2m in height, this Easter, but when it comes to big things, he takes them in his stride.
Brown has worked for the King of Bahrain (His Majesty, King Hamad Bin Isa Al Khalifa) overseeing his many palace kitchens, private jets, yacht and cruisers and taking full control of all the hotels where he stayed.
“I’ve prepared a banquet for 500 people attended by just two kings and served by up to 1000 security people, 50 drivers and 500 protocol staff,” he said.
Brown has also cooked for most of the British Royal Family, royalty from Jordan, Monaco, Egypt, Greece, Swaziland, Spain and the Czech Republic, Prime Ministers, and celebrities too numerous to mention.
He also became the first Australian to be admitted to the elite club CCC – “Club des chef des chef”.
Paul says his key to success has been: “To inspire the imagination and bring a point of difference”.
Pictured above is the infamous 60kg chocolate egg, created by ‘Mr. Big’ Paul Brown just in time for Easter.
 
 
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