Bringing with him a wealth of experience from across the globe, Executive Chef Paulo De Souza has been at the helm of SALT’s kitchen now since 2010.
Arriving from Spain, where he worked at Oyarbide Gastro alongside renowned Michelin-Starred Chef Carlos Oyarbide, Peruvian Chef Paulo De Souza brings insights, flavours and an original approach to Beijing from the best restaurants and hotels in Europe and South America including, Hotel Misani and Voyage in St Mortiz, Tree House in Machu Picchu as well as in Ecuador, Colombia and Panama.
Originally graduating with a culinary degree from Le Cordon Blue, Paulo has put well-received signature touches on SALT’s menu.
