Paul Hood is chef patron at London-based Social Eating House, Jason Atherton’s second London restaurant. The restaurant offers a contemporary bistro menu as well as a formal one, paying homage to the best of British cooking with international influences, culinary creativity and polished aesthetics.
Chef Hood started his culinary career at Fairfield Halls in Croydon in 1996, where he learnt the ropes of working in a professional and high pressured kitchen. After working alongside the likes of Jamie Oliver and Ben O'Dononghue, he undertook a role at The Glasshouse in Kew, where he continued to gain experience and skills, before moving on to Thackeray's Tunbridge Wells in 2004.
In 2005, Hood joined Gordon Ramsay’s Maze as sous chef where he first met Jason Atherton. He was soon promoted to senior sous chef, firmly becoming Atherton’s right hand man. When Atherton launched his first solo restaurant Pollen Street Social in 2011, Hood moved with him and was appointed as head chef. The restaurant opened to critical acclaim and was awarded its first Michelin star in 2012. Hood has played an instrumental role in helping to define Pollen Street Social as one of London’s most esteemed restaurants.