Paul took his first step into the culinary world at the age of 13, working at Lindenderry Winery in Red Hill, where he became addicted to the fast pace of the kitchen and realised where his future lay. 

Paul commenced his cooking apprenticeship at Walters Wine Bar at the age of 15, subsequently moving to Beaumaris Pavilion, where he remained until the third year of his apprenticeship. During this time he also worked at The Point Albert Park and Mentone Hotel, which allowed him to broaden his skills in the kitchen. 

Following his time at Beaumaris Pavilion, Paul was part of the team who opened Arintji alongside chefs Daniel Wilson and Jacques Reymond. Paul also worked at Reserve with George Calombaris. He spent the remainder of his apprenticeship expanding his techniques in the kitchen with Reserve’s exciting, forward-thinking approach to their dishes, often infusing innovative flavour combinations. 

2004 saw Paul complete his apprenticeship and, eager to spread his culinary wings, to settle in the United Kingdom, where he worked for over a year at The Bentley in London for Andrew Turner and learnt the art of classic French cooking. 

Paul’s love of French cooking inevitably took him to Chalet Rosset in France where he worked in classic French bistros, expanding his knowledge of French cuisine. 

Upon his return to London, Paul accepted his first sous chef position at Bleeding Heart, working under Peter Reffel, head chef for Marco Pierre White for over a decade. 

Returning to Australian shores, Paul took on a Sous chef position working under Scott Pickett at The Point Albert Park, where he grew a deep appreciation for cooking with premium meat, which ignited his passion for incorporating high quality meat into his dishes. During this time Paul represented Victoria in the Bocuse d’or Australian trial. 

The future is bright for Paul, and his current role as Head Chef at Grosvenor Hotel, sees him at the helm of this Melbourne pub, renowned for high quality Victorian beef and its hospitable atmosphere. 




Grosevenor Hotel | Head Chef Paul Tyas shares how to cook the perfect steak


November 12 2015 |

By Sarah Rees

Paul Tyas, head chef of St Kilda's Grosvenor Hotel, shares his advice for sizzling the perfect steak.

The team work through 200kg of beef – around 100 steaks an hour – on Thursday steak nights, priding themselves with a high quality product served to perfection.Paul Tyas is a man who knows about steak – at the popular Melbourne pub Grosvenor Hotel where he mans the kitchens as head chef, steaks are something of a signature.

As the approaching summer heralds the return of barbecue season, Tyas has some advice for serving up the ideal steak this season.

Always start with a clean barbecue
“For me, there’s nothing worse than coming home after a few pints at Grosvenor Hotel, swinging past our Grocery and Bottle Shop to pick up some Gippsland grass-fed beef and Mountain Goat summer ales, only to have my buzz killed by a grubby barbecue.

You don’t want to start off your summer evening scraping off the remains of a fossilised Coles snag. While it can sometimes feel like the last thing you want to do after hosting a barbecue, my tip is grab your favourite novelty barbecue apron (mine’s got a six pack printed on the front), use a bit of elbow grease to create a clean surface and blast away the grime with a high pressure hose.

Buy from the right people
In my opinion, the best places to buy beef in Melbourne are those that sell meat produced by the Australian Meat Group: O’Connors Beef in Pakenham or Vic Meats in Laverton North. These leading quality meats have stores attached where you can purchase beef you’ll feel good about.

Choose the right cut
My favourite cut of beef is bavette. While it’s not the most tender cut, it is by far the most flavoursome. Bavette can need a bit more chewing, but I believe we are born with teeth to use them!

Cook just enough
It’s really important to ensure the barbecue has a decent amount of time to warm up; I like to crack a stubbie or open the ladies a bottle of rose in the meantime. My advice for cooking the perfect medium-rare steak is to buy a thermometer. People often ask me how long to cook the beef on each side, but really, how long is a piece of string? All cuts are different in thickness and length, so it’s best to cook your meat on the barbie to 36 degrees and then rest in a warm spot until it rises to 45 degrees.

Rest it up
It’s vital to always rest beef. Taking time to let meat rest after cooking ensures it is moist, tender and juicy. When I rest meat at home, I leave it in a warm place or under foil for 3-5 minutes before giving it a quick flash in a pan or oven so the exterior is still piping hot and ready to serve.

Supporting acts
I’m not a big fan of adding lots of flavour to my meat. I don’t like to marinate beef and think it should really speak for itself. Don’t judge, but I do love a side of barbecue sauce once the meat is cooked. Melbourne Hot Sauce make the most amazing one, which we sell at Grosvenor Grocery and Bottle Shop.
As far as sides go, all my barbecues are accompanied by Mama Tyas’ potato salad. Waxy potatoes are the best for any summer salads as they keep their shape and don’t turn to mush – pink eye or Kipfler spuds are ideal.