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Introducing Pawel Taras


In October, Harbour & Jones celebrated and acknowledged outstanding team members at its annual awards ceremony and party. This year’s winner of the much-coveted Chef of the Year award was Pawel Taras, known in Harbour & Jones as ‘Pav the Pud’ for his divinely delicious pastry creations.

Judging took place earlier in the month and after a hectic day in the kitchen with five chefs cooking up a storm to produce their meticulously planned dishes, Robert Milligan, Kevin Harrison and Andy Clark put their forks down and their heads together.

Pawel’s dish of roast pumpkin seed frangipane tart, confit figs in beurre noisette and compressed plum cones filled with lightly spiced pumpkin puree, served with fromage blanc sorbet and yoghurt and honey snow topped the score tables, earning Pawel the Chef of the Year title for the second time in his career with Harbour & Jones.

My guilty pleasure is eating macaroons! I also love to make them.

We caught up with him in the kitchens at IET London: Savoy Place where he is pastry sous chef.

Where are you from?
I am from Poland, from a city called Radom which is about 100km south of Warsaw.


What do like to do when you are not in the kitchen?
When I’m not in the kitchen you can find me in gym training in Brazilian Jui Jitsu which has become a really important part of my life. I also love going to food markets and trying new dishes or traveling with my girlfriend.

Who or what inspires you?
There are a lot of chefs that inspire me, but my two top influences are American pastry chef Antonio Bachour and Nina Tarasova, a Russian chef who trained in classical patisserie in France.

How long have you been at Harbour & Jones?
I’ve been working at Harbour & Jones for three years now, first at RIBA and now at the IET.

What career path would you have chosen if you had not been a chef?
It’s really hard to say because I’ve always been very interested in cooking, but maybe a career in IT or something linked to sport.

Name the kitchen gadget that you could not live without?It would be my little palette knife for sure!

What was the inspiration behind your dish for Chef of the Year?
I wanted to illustrate the flavours and colours of autumn, and one of my favourite things to pair those with is a frangipane tart.

What was your first thought when your name was announced?
I can’t believe I’ve done it again!

And finally, tell us either your guilty pleasure or favourite tipple?
My guilty pleasure is eating macaroons! I also love to make them.

Thank you Pawel and again congratulations on your award.