Kiwiana, Japanese, Vietnamese and Mexican
The Seafood School’s head chef, Paulie Hooton, has more than 25 years’ experience working in some of New Zealand’s most iconic restaurants. Before joining the Seafood School in 2017, he was Head Chef at the award winning The Oyster Inn on Waiheke Island. He’s also worked at Auckland waterfront eateries Euro, Soul Bar & Bistro, The Food Store, Pontoon as well as a two-year stint at Tay Street Beach cafe in Mount Maunganui.
Paulie’s passion for New Zealand seafood sees him creating dishes that appeal to all senses. Always on the hunt for the finest produce available, his cooking style has an emphasis on seasonal and sustainable ingredients. Paulie has a great eye for presentation, believes in fresh but not over complicated flavours and having fun while cooking. Kiwiana, Japanese, Vietnamese and Mexican are amongst his favourite cuisines while the food heroes that have influenced him are David Chang, Marco Pierre White and New Zealand Legends Martin Bosely and Al Brown. Paulie has a great enthusiasm for teaching cookery skills and techniques to classes of all sizes.
When Paulie is not cooking he has his retail hat on, helping out in the small giftware store he runs with his partner Katherine, on beautiful Waiheke Island where they both live.