Name: Paul Kinny
Position: Director of Culinary
Hotel: The St. Regis Mumbai
Dream destination: The interiors of India, where each region holds unique culinary stories, techniques and flavors, with recipes passed down by memory and rooted in culture and community.
Drink or treat of choice: I have a soft spot for bhakarwadi—a spicy, crispy Maharashtrian snack I grew up sharing with family and friends. My other favorite is kairi panha, a raw mango sharbat spiced with black salt and cumin, the perfect summer refreshment in Mumbai.

From a childhood spent in his mother’s kitchen to leading dynamic culinary teams in luxury hotels, Chef Paul’s journey has been a flavorful adventure spanning over three decades. His love for food and an insatiable curiosity led him to pursue a diploma in hotel administration and food technology, laying the foundation for a career that has taken him across diverse culinary landscapes. Chef Paul blends tradition with innovation, crafting dishes that not only delight the palate but also tell a story of heritage and creativity – elevating the culinary offerings at The St. Regis Mumbai since 2017.

One of his standout creations, the Bottle Masala Seekh, is a perfect reflection of his approach to cooking – deeply rooted in tradition yet ever-evolving with contemporary influences. Infused with the rich, aromatic East Indian bottle masala, the dish is a tribute to cultural flavors while embracing seasonal ingredients. Throughout his career, Chef Paul has embraced Marriott’s culture of continuous learning, teamwork, and excellence, using his experience to mentor aspiring chefs and foster a kitchen environment where creativity thrives.

“There is no greater joy than seeing someone enjoy my food,” Chef Paul shares. “The moment a guest takes that first bite and a smile spreads across their face — it’s priceless.” This love for food and hospitality is the driving force behind his work. Whether leading his team through busy service, experimenting with new menus, or preparing for his next big endeavor — writing a book on accidental recipes — Chef Paul embodies the spirit of passion, resilience, and innovation that defines a great chef.

What keeps him inspired after 32 years in the industry? Discover his influences, leadership philosophy, and advice for aspiring chefs.

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What is your signature dish?

A delectable blend of tradition and innovation, the Bottle Masala Seekh is my signature dish, inspired by the rich culinary heritage of the East Indian community. This dish is a celebration of seasonal produce, brought together to evoke a crescendo of flavors that dance on your palate. Each seekh is infused with the robust and aromatic East Indian bottle masala, a treasured spice mix that brings a unique warmth and depth to the dish. The Bottle Masala Seekh is more than just a dish; it’s an immersive journey through the rich traditions of the East Indian community and the ever-changing bounty of nature, making it a truly unforgettable culinary masterpiece.

Your passion really shines through in the way you describe your dishes! What motivates you as a chef?

My love for food—both cooking and eating—motivated me to join this industry 32 years ago. Over the decades, my passion for food has remained as vibrant and intense as it was on day one. This enduring passion is the driving force behind my work, inspiring me to constantly innovate and refine my techniques. There is no greater joy than seeing someone enjoy my food. The moment a guest takes that first bite and a smile spreads across their face — it’s priceless. Beyond the joy of creating delicious food, being a chef allows me to be part of special moments in people’s lives. From intimate dinners to grand celebrations, my food becomes a part of their memories.

Is there anyone who has inspired you as a chef?

There have been four unique influences in my journey as a chef. The earliest and perhaps most significant influence has been my mother. Her kitchen was my first classroom, and her recipes were my first lessons in the art of cooking.

Another influential figure who played a pivotal role in shaping my career would have to be Hemant Oberoi, my first professional mentor.

Varun, the General Manager of The St. Regis Mumbai has also made an impact on me. His leadership and management style demonstrated the importance of creating a cohesive team environment where creativity and collaboration thrive.

Finally, I have been inspired by Riyaaz Amlani, an Indian restaurateur and CEO of Impresario Entertainment & Hospitality Pvt Ltd. His entrepreneurial spirit and vision for creating vibrant, eclectic dining experiences have expanded my understanding of the restaurant industry. 

What is your favorite moment in your day-to-day?

The beginning of my day which begins with a morning meeting with my team. I then check the ingredient list and take my rounds in the kitchen to work on new menus.

What are some challenges you have faced as a chef and a leader? How did you overcome them?

Sustaining quality under pressure. We are a busy hotel. Maintaining quality under pressure, especially in a bustling hotel setting, is a significant challenge. To address this, I focus on detailed planning, efficient kitchen layouts, and continuous staff training. By preparing ingredients in advance and ensuring clear communication, we can handle high-volume demands without compromising on taste or presentation. Building a cohesive, adaptable team allows us to consistently deliver exceptional dishes, even during the busiest times.

As a leader in the kitchen, how do you motivate your team?

“Teamwork is what makes a team work”, so I have always ensured that I hire the right team and train them in a way so that they understand your language of food which makes it easier for you to be more creative and productive. It is also important to be aware of what the current trends are but also create your own trends as you go along. Consistency is the key, and it goes a long way in creating guest bespoke experiences. Most importantly, you should not stop learning plus you should be open to learning from everyone.

Where do you want to grow forward to next? What are your career aspirations?

I am currently working on writing a book about accidental recipes, showcasing creative culinary discoveries. While I aspire to be a culinary author someday, my heart remains in the kitchen, where I can continue to create, innovate, and connect with diverse cultures through unique ingredients and dishes. This blend of writing and cooking allows me to expand my influence and share my passion for food in new, enriching ways.

Any advice for aspiring young chefs?

For aspiring young chefs, my advice is to visit as many restaurants as possible and never stop reading to broaden your culinary knowledge. Follow the chefs you admire, continuously cook to hone your skills, and always respect your ingredients. Don’t be afraid to take risks, as creativity and innovation are key to culinary success.

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