Introducing Pastry Chef Shabin!
Meet Shabin Paul, the talented pastry chef who has recently joined our team at Chateau Elan! With a passion for creating exquisite desserts and pastries, Shabin brings a wealth of experience and creativity to the kitchen. In this interview, we get to know more about Shabin's background, inspirations and the exciting new sweet creations he has in store for Chateau Elan guests!
Congratulations on your new role at Chateau Elan! Can you briefly describe your journey from Dubai to Australia and why you chose to join us here in the Hunter Valley?
I have spent the last four years working as a Senior Chef de Partie Pastry at the iconic One & Only The Palm hotel in Dubai. Whilst there, I had the privilege of gaining valuable experience at restaurant STAY BY YANNICK ALLENO, one of the incredible Michelin star restaurants. These experiences have helped me develop a versatile skill set and have instilled in me a passion for the culinary arts.
I am thrilled to be a part esteemed team at Chateau Elan at The Vintage as one of Australia’s finest golf and spa resorts, located in the heart of Hunter Valley wine country
As a Senior Chef de Partie Pastry, what attracted you to the world of pastry and what excites you the most about working with desserts?
The world of pastry has always captivated me due to its unique blend of precision, artistry and creativity. It is a realm where flavours, textures and presentation harmonise to create extraordinary desserts. What excites me the most about working with desserts is the ability to bring joy to people’s lives through the wonders of sugar and flour.
The opportunity to showcase my skills and create memorable experiences for our guests at Chateau Elan is both exhilarating and fulfilling.
Coming from One&Only The Palm in Dubai, what are some of the standout culinary experiences you have gained there, and how do you plan to bring your international expertise to your new role?
Throughout my tenure at One&Only The Palm, I had the privilege of being exposed to a diverse range of culinary experiences. The hotel prides itself on offering exceptional dining options crafted with meticulous attention to detail. One of the greatest accomplishments in my career has been playing a role in helping our team earn TWO MICHELIN STARS for the restaurant STAY by Yannick Alleno, and I am very proud of it. This milestone represents a major achievement not just for the restaurant, but also for the culinary industry in Dubai overall. I had the opportunity to work with international teams and learn from renowned chefs, allowing me to acquire a deep understanding of the art of pastry and refine my techniques. I am eager to bring this international expertise to Chateau Elan, infusing a touch of global influence into our culinary offerings.
Chateau Elan is renowned for its focus on seasonality and locally sourced produce. What ingredients are you most looking forward to working with?
One of the aspects that drew me to Chateau Elan is its commitment to seasonality and sourcing locally grown produce. This dedication aligns perfectly with my culinary philosophy, as I firmly believe that utilising fresh and sustainable ingredients is crucial in creating exceptional desserts.
I am particularly excited to explore the rich variety of local produce available in the Hunter Valley and create innovative pastry creations using the abundance of seasonal ingredients. Incorporating local wines and seasonal native produce like wattleseed, cinnamon myrtle – to name a few!
The pastry industry is known for its level of creativity. How do you stay inspired and keep innovating in your craft?
Being part of the pastry industry, innovation and staying inspired are paramount. I find my inspiration by immersing myself in different cultures, experimenting with flavours and textures, and keeping up with the latest trends and techniques.
Additionally, collaboration with other talented chefs and continuously learning from their experiences fuels my creativity. By constantly pushing the boundaries of traditional pastry-making and incorporating innovative elements, I strive to offer our guests an unforgettable dessert experience!
What’s your favourite dessert and will we see it on the menu here?
It is a difficult choice given the endless possibilities within the realm of pastries! However, if I had to pick one, it would be White Truffle Fuseau.
This dessert is made out of chocolate and caramel shell loaded up with white truffle ganache, ice-cream and milk chocolate foam with flaked salt and finished with a fresh white truffle slice… this has an incredible balance of taste and pleasantness.
Our offerings at Chateau Elan will showcase an array of delightful desserts with the same level of indulgence and creativity!