Chef Paul Smart


Executive Chef - Sofitel So Bangkok

Australian national Paul Smart fulfills his five-star culinary art experience as Executive Chef at Sofitel So Bangkok, the city’s first truly urban design hotel.

From his native Adelaide, Paul moved to the UK to serve his apprenticeship, spending two years at the Ritz London, where he worked alongside Executive Chef John Williams and Head Chef Fred Forrester.

Among other highlights of his time abroad were cooking for Her Majesty Queen Elizabeth II, winning the UK Commis Chef of the Year award at the Academy of Culinary Arts in 2007, and working with the chefs of El Bulli, which was voted Best Restaurant in the World from 2006 until 2009.

Relocating back to Australia, Paul played a prominent role at the multi-award winning Room81 restaurant, leading it to victory in the 2008 QLD Restaurant of Champions competition, as well taking home the Gold Medal in the Gold Box Restaurant Challenge in 2007, 2008 and 2009. He is also the Winning Challenger of Iron Chef™ Thailand TV Program in 2012 and 2013.

Paul enjoys sharing his passion for food with the local community and has conducted numerous live cooking demonstrations in Australia. Now in Thailand, he brings that passion for all to share at Sofitel So Bangkok.

Located on the hotel’s 29th floor and offering both indoor and al fresco dining, the restaurant is where gastronomy meets with spectacular views of Lumpini Park under the starry sky of Bangkok. In its culinary offering, Park Society takes a market-style concept that can be designed according to peoples’ tastes and moods with a range of fresh ingredients changing daily. It’s exactly the kind of restaurant and cooking challenge that Chef Paul relishes.





Miyazaki Beef Tenderloin, truffled Jerusalem artichokes, braised shallot, morels, red wine paint and sauce


Makes 4



4x120g Each       Miyazaki Beef

0.1 Liter                Red Wine Paint

0.2 Kg                    Morels

8 Pieces                Baby Carrots

4 Halves               Baby Shallots

0.4 Kg                    Artichoke

0.1 Liter                Red Wine Jus

½ Punnet             Baby Herbs

0.05 Kg                  Sea Salt

0.1 Kg                    Butter



  1. Cook the fillet steak to your liking by searing the fillet in a hot pan with a little oil and a tablespoon of butter, season steak with some sea salt. Cook until all sides are golden brown. Rest steak for 5 minutes.
  2. Make the red wine paint by reducing ½ a bottle of red wine with 50g glucose until sticky. Brush the red wine paint onto the plate.
  3. Peel all the baby vegetables, braise in some water, butter, sugar and salt until tender. Set aside for plating.
  4. Place the vegetables on the plate evenly along the red wine.
  5. Place artichoke puree or sautéed dice on the plate.
  6. Place the steak in the centre with creamed morels on top.
  7. Finish the dish with red wine jus and baby herbs.