Executive Chef Paul Sim

As Executive Chef onboard the Hebridean Princess he brings enthusiasm and innovation to the galley. Born in Edinburgh, Scotland, Chef Paul grew up always interested in what was cooking in his mother's kitchen. By the age of ten, he knew he wanted to cook and after his first job as a teen in a local fish shop, he made up his mind to become a professional chef.

He attended catering college to study professional cookery and worked in a variety of local Scottish hotels and restaurants. He landed a position at "The Buttery", a refined and intimate upscale eatery in Glasgow where he relearned how to cook for a small, but discerning clientele. He than did a stint on the Silver Cloud, enjoyed being at sea and cooking for Silversea's luxury crowd.

After two seasons onboard the Hebridean Princess, Chef Paul has created a signature cuisine integrating the ambiance of a country manor house with contemporary fine dining at sea. He terms it "country manor modern with a twist." When hiring galley staff for the Hebridean Princess, he leans toward people who have worked in small exclusive country hotels with fewer than twenty guest rooms. Chef Paul insists on the best of local ingredients and management permits him to use suppliers almost exclusively from Scotland... even though it tends to be more expensive. The Buccleuh Beef from northeastern Scotl

and and the Scottish smoked salmon served during our cruise were outstanding examples of the quality and high standards reflected in the culinary experience on the Hebridean Princess

Chef Paul Sims has shared several recipes from his galley (see Recipes of the Month).

Scottish Lobster	Scottish Seafood
Buccleuch Beef