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Paolo has always had a love for food, growing up in a family of caterers. He started his career as a chef at the age of 16 whilst studying at the highly acclaimed Thanet college, completing level 1,2 & 3 advanced craft in kitchen, larder and patisserie. Paolo also competed in national and international competitions including the 'Augeste Escoffier Oscar de entente cordial' coming 2nd 2 years running.
Paolo's work experience includes sessions at Buckingham Palace, Windsor Castle and the British
Embassy in Paris. He then worked for Richard Phillips initially at Chapel Down then at his 3AA rosette and 1
Michelin star Restaurant, Thakerays. He was then promoted to head chef at Chapel Down winery in Kent. He left in 2013 to start up the 'Kent Collection' which is a specialist food
producers creating smoke-house charcuterie and
patisserie for themselves and events. Paolo's exacting
standards and attention to every detail shine through in his food and
the imaginative way it can be served.
The Kent Collection cures and smokes a range of local meat and fish in our own smoke house and kitchens using traditional methods.The meat and fish that we smoke and cure are dependent entirely upon the seasons and use only the best that is available. This in turn we believe results in a far superior product.
We also produce preserves, chutneys, potted meats, pates &
hampers and run events such as weddings, business and home catering and hog roasts, .