Born in South Australia but growing up around Australia with my father being in the RAAF and my mother that was a registered nurse, they instilled in me a sense of hard work and good ethics when it came to my working life.
Finding a love for cooking in my late teens, making crazy burgers and cooking BBQs for my friends and myself. But I didn't enter into the real world of cooking in restaurants until my early 20's.
Almost 20 years on now I have worked with some amazing chefs from around the world and locally here in the Barossa. I having run multiple restaurants and function venues and learned to love the industry that has taken me around the world and back.
So now being back in the Barossa region that I started my career I am happy to be running my own catering company.
I got into low and slow cooking, 7-8 years ago. When my love of cooking and fire combined. Practising on a offset smoker, what now compared to my custom built trailer is a small and cooking as often as I could. Taking the skills I've learnt in kitchens, moving them outside to smoke and cook with fire. With my cooking I try and keep the produce and products as close to original as possible with a kiss of fire and smoke. BBQ in Australia in the past has been sausages in bread and burnt patties. (not that there's anything wrong with that). My idea of BBQ is slowing things down to enjoy the process and watching the flavours develop with time its not always about the destination sometimes its about how you got there too.
I look forward to taking my passion for my food and this industry and helping make your day/ night/ event be the talk of the town.
I look forward to speaking with you
Paul Howard
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