Paul Mohan

My students know me as Chef Mohan, and I’m passionate about all things food - food theory, cooking skills, food history, collecting cookbooks, and discovering new cuisines and techniques. I teach Professional Cookery at Levels 2 and 3, and I also deliver courses through the Young Chef Academies Scheme with The Savoy Educational Trust and British Culinary Association (BCF).

I’m a previous Royal Academy Awards of Excellence winner and was a mentor to the BCF Student Cook and Serve champions in both 2024 and 2025. 

My industry experience includes working in five-star hotels across Europe, London, the Channel Islands, and Birmingham, as well as roles as gastro pub chef director across multiple sites. I was also the owner of an events catering business. My experiences within the industry mean that I’m well-placed to share practical skills and knowledge with my students.

I’m constantly inspired by the hospitality industry, which offers remarkable opportunities to travel, work, and grow in destinations all around the world. I’m motivated every day by being a part of our students’ early entry into such a rewarding industry. 

A myth I come up against time and time again is that kitchens are stressful environments, with people shouting all the time and working ridiculously long hours. There’s no denying that it’s a demanding career, but I tell my students that their skills, effort, and achievements will be genuinely valued, and they’ll likely feel a sense of deep pride in their craft. I love watching students grow in confidence and skill and, as I always tell them, “you get out what you put in.”

Outside of work, I enjoy spending time with my family, travelling, eating out and experiencing new cuisines.