Hi, I’m Chef Paul
Paul Fulop

I turn exceptional Irish ingredients into fine-dining experiences shaped by 20+ years in 5-star kitchens.

I create refined, ingredient-led meals with the precision of fine dining and the warmth of a personal table.

I’m a professional chef with over 20 years of experience, mainly in 5-star hotels and fine-dining restaurants. I’ve worked across five different countries, and when I discovered Ireland—its produce, seafood, and incredible ingredients—I decided to settle here.

What I love most about cooking is how artistic it feels: I take raw ingredients and transform them into an exceptional meal with care, technique, and a perfectionist’s eye for detail.

For me, cooking is truly an art.

What you can expect when you dine with me

I cook with an artist’s mindset

For me, cooking is truly an art—and I approach every plate with creativity, balance, and fine-dining precision.

I’m trained in top hospitality environments

I built my foundation at Cowley Manor Hotel in Gloucestershire, and I’ve carried that 5-star standard through my career across multiple countries.

I respect the ingredient first

My secret in the kitchen is treating every ingredient with respect—because great cooking starts with listening to what the product wants to become.

Paul Fulop’s Menus

STARTER

Antipasti platter

FIRST COURSE

Butternut squash and ricotta tortellini,toasted pumpkin seeds,sage froth

Beef carpaccio,truffle vinaigrette,arugula salad and Grana Padano shavings

Classic Minestrone soup

Heriloom tomatoes,buratta,broad beans and pesto

Wild mushroom bruschetta,poached duck egg,salsa verde

Seafood ravioli,lobster bisque,parmesan crisp

MAIN COURSE

Leek and courgette risotto topped with pan fried scallops wrapped in pancetta

Potato gnocchi, green bean and asparagus casserole, lemon ricotta, vegetable froth

Pan fried fillet steak,spinach puree,beef cheek croquette and pizzaiola sauce

Pan fried cod,braised octopus,roasted pepper ragout,fregola pasta

Corn fed chicken Florentine,mushroom arancini,crispy chicken skin

Herb crusted lamb loin,tomato and aubergine gratin,garlic puree and Marsala jus

DESSERT

Classic Tiramisu

Caffe latte panna cota with espresso syrup

Mascarpone cheesecake,raspberry gel,berry compote

STARTER

Dingle gin cured salmon, avocado and lime puree, apple, cucumber

Dingle Bay crab, roasted scallop, cauliflower, curry spices

St Tota goats cheese, poached pear, candied pecan, beetroot

Slow cooked pork belly, roasted scallop, apple, cider jus

Pea veloute, ham hock, quail egg, parmesan

Seared lamb fillet, aubergine caviar, peas, mint, yoghurt, masala

Celeriac and truffle honey veloute

MAIN COURSE

Fillet of Irish Angus beef, grilled onion, cheek croquette, celeriac, truffle jus

Herb crusted hake, Dublin Bay prawns, chive cream

Skeaghanore duck breast and leg, sweet potato, hispi cabbage, blackberry jus

Roasted Kerry Hill lamb, braised shoulder, carrot, garlic and thyme sauce

Wild turbot with smoked pancetta, sea asparagus, cucumber, golden raisin and green bean casserole

Butternut squash and parmesan risotto

DESSERT

Creme brulee flavoured with honey and rosemary, shortbread biscuit

Chocolate mousse, warm chocolate fondant, malt ice cream

Warm toffee cake, caramel sauce, vanilla ice cream

Vanilla pana cotta, passion fruit, coconut and coriander

STARTER

Goat's cheese and poached pear salad

Heriloom tomatoes,buratta,broad beans and pesto

Irish potato salad

Rocket, prawns, parmesan, toasted pinenuts and balsamic dressing salad

Superfood salad

Greek salad

FIRST COURSE

Potato gratin

Roasted baby potato with garlic butter

Lyonnaise potato

Honey roasted carrots

Broccolli topped with toasted almonds

Tomato, aubergine and mozzarella gratin

Maple syrup roasted root vegetables

MAIN COURSE

Chicken supreme

Braised beef cheek

Honey glazed pork belly

Lamb shoulder braised in red wine

Confit duck legs

Pan roasted salmon

Herb crusted hake

DESSERT

Apple and berry crumble

Sticky toffee pudding

Classic Tiramisu

Apple pie

Paul and Jessica catered our family gathering of 22 people. They provided excellent service and the food was fantastic - both the presentation and quality. Everyone very happy with the experience. Would highly recommend and would happily use them again in the future.

— Harry Goddard

Paul was an excellent chef and cooked an exceptional meal for our group of ten. It was for a special occasion and he made it so memorable for us. He catered for our children also and I couldn’t fault anything about it! I would highly recommend Paul!

— aoife joyce

Paul and Jess were fantastic. They made our special occasion so easy. They worked quietly in the kitchen whilst also offering help to our guests with drinks etc. The food was incredible and Paul went above and beyond to ensure the menu was just as we wanted! Highly recommend.

— Karla Austin

The menu selection process went very smoothly and Paul was very accommodating. He arrived at the agreed time and proceeded to prepare a fantastic meal. Jess helped with the table setting and was attentive but discreet throughout the meal. The food was excellent and the portion sizes were generous. There was homemade bread on the table and a delicious selection of potatoes and vegetables in addition to the dishes we had chosen. I would recommend Paul if you are considering having a chef come yo your home.

— Geraldine Ward

The chef and his team provided food and service for 22 people for a week over Christmas. The quality of the food was truly excellent and the service was provided with a smile. The team could not be faulted and I would heartily recommend them.

— David Clinton

Excellent experience with Paul - food was lovely (esp for such a large group of 17) + really well presented . Service was fabulous and the clean up immaculate. Thank you !

— Ben Wood

Paul and Amy were amazing. Very patient with our big group and kids. Very nice to deal with leading up to and during the meal. And of course the food was amazing, every course had a great deal of thought and effort. With our large group not one person had any criticism. It was all 5 stars from everyone.

— Eóin Kennedy

Joseph, the chef who replaced Paul, was amazing. We had a wonderful time. His cuisine was great and very professional. Maya also was wonderful. We highly recommend this experience and again many thanks to both of them.

— Agathe Moreau

Chef Paul cooked amazing meals full of great flavors that really surpassed our expectations. Server Anne Marie did a great job setting up the table and communicating with us how would we like the dinner to go like and was quick to respond to any request we had. They didn't left a trace of any kind behind and the kitchen was left in a better state than before they arrived. Only thing that bothered me is that he didn't leave the extra ravioli or lamb that we paid for.. we had few guests who didn't show so we had extra food ordered. But anyway I would recommend Paul and Anne Marie for any kind of dinner party as the food and service are impeccable.

— Zvonimir Beti

Paul did a fantastic job! The food and presentation were amazing.

— James Plourde

How much does a private chef experience with Chef Paul cost?

The average menu price for Chef Paul is 73.33 EUR per person. Final pricing may vary depending on the menu, number of guests, and event details.

What type of cuisine does Chef Paul cook?

Chef Paul offers Italian, Chef's special, Mediterranean, Local and Seafood/Fish cuisine for private dining experiences.

Where does Chef Paul offer private chef services?

Chef Paul offers private chef services in Galway, IE.

Which occasions can I book Chef Paul for?

You can book Chef Paul for Birthday, Family reunion, Bachelor/Bachelorette and Friends gathering, depending on availability and the event details.

How do I book this private chef experience?

Choose a menu, share your event details, and the Take a Chef team will help confirm the experience with the chef.

Chef Paul Fulop

+353 0874367052

[email protected]

Chef Paul Fulop

Hi, I’m Chef Paul
Paul Fulop

I create refined, ingredient-led meals with the precision of fine dining and the warmth of a personal table.

What you can expect when you dine with me

I cook with an artist’s mindset

I’m trained in top hospitality environments

I respect the ingredient first

Paul Fulop’s Menus

Reviews

Frequently Asked Questions

Hi, I’m Chef PaulPaul Fulop

I create refined, ingredient-led meals with the precision of fine dining and the warmth of a personal table.

What you can expect when you dine with me

I cook with an artist’s mindset

I’m trained in top hospitality environments

I respect the ingredient first

Paul Fulop’s Menus

Reviews

Frequently Asked Questions

Hi, I’m Chef Paul
Paul Fulop