CHEF BIOS

Paul Danabie

Executive chef Paul Danabie oversees all aspects of the hotel’s food operation, including the critically acclaimed Brasserie Roux.

Paul joined Sofitel St James London after four years as executive head chef at Marriott Sprowston Manor Hotel and Country Club where he won many accolades for his award winning food.

In his career Paul Danabie has worked in some of Scotland most renowned hotels, including Gleneagles. In 1996, he came to London to work as senior sous chef at “The Landmark Hotel” and then spent two years as executive sous chef at “The Goring Hotel” where the restaurant was awarded 2 AA Rosettes.

With his passion for French cuisine, and working with our consultant chef, Albert Roux, Paul builds on the hotel’s already acclaimed reputation for fine food.