Chef Paul Donnelly on going from Glasgow to New York's Chinatown
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Chef Paul Donnelly on going from Glasgow to New York's Chinatown
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Born and raised in Glasgow, Paul Donnelly realised at an early age that all he wanted to do was cook. He decided to attend culinary school at Glasgow Metropolitan College while working at Cameron's Restaurant and staging at Gordon Ramsay’s Amaryllis. Upon graduation, Donnelly set off for a culinary adventure in Sydney.
The first job he landed there was on the wok at Japanese restaurant Ivy Teppanyaki, followed by Sailors Thai. In 2010, Donnelly interned with David Thompson at the Bangkok location of Nahm. He then returned to Sydney to work as head chef at Ms.G’s under the tutelage of the award-winning Vietnamese chef and restaurateur Dan Hong.
In 2016, longtime friend Eddy Buckingham approached Donnelly about opening a Chinese restaurant in Manhattan. By the time Donnelly arrived, he had no suppliers and almost no staff, only a menu and a sous chef. They opened Chinese Tuxedo two weeks later inside a historic Chinatown opera house and it has become one of lower Manhattan's most celebrated restaurants.
We spoke to Paul about his life in the kitchen.
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