Raised in Barbados, Paul Yellin is a highly acclaimed chef and author of the popular rum cookbook Infusion – Spirited Cooking. He began his career at the Sandy Lane Hotel on the Island’s west coast under the watchful eye of Master Chef and legend Hans Schwietzer. From there he went on to work with his mentor and friend Larry Rogers at Olives Bistro. As his skills grew he traveled to Paris and Berlin and then back to Barbados to again work under Hans Schwietzer, this time at the new 5 star Marina restaurant LA MER.
After a little more than 2 years, Paul was offered a position at a luxurious private villa on the west coast of Barbados and became the personal chef for several celebrities. He was then recruited to the neighboring island of St Lucia to be Executive Chef of Tikaye Village Resort where his praise and skills saw him hone his identity to that of the RHUM CHEF.
In the past four years, Paul has consulted and delivered high-end catering for events such as President Obama’s Pre-Inauguration Gala at Union Station, The Barbados Independence Party at OAS Headquarters, the Fourth of July Independence Ceremonies at the Capitol Building and the 40th Anniversary of NASA moon landing at the Smithsonian National Air and Space Museum.
Paul has been featured in Bon Appetite Magazine, New York Times Travel Section, Conde Nast, London Sunday Times, The American Way (American Airlines’ inflight magazine) and in Trip Advisor’s “Best Hidden Gem” (a feature on TIkaye Village) in 2005.
During a break, a friend Paul knew growing up, who was working at Mt Gay Rum, asked him for 3 recipes that would go well with rum for a presentation. That planted the seed of an idea and since then Paul has made a name for himself as THE RHUM CHEF working as the corporate chef for Mount Gay Rum as well as freelancing for a variety of regional rum companies, dedicating his skills to artistically incorporating fine Caribbean Rums into his cuisine. In addition to promoting Caribbean Rum, Paul also works to popularize Caribbean Culture and Cuisine Internationally by holding cooking demos, cooking classes and rum tastings – his aspiration is to become the new face of rum, as he promotes and popularizes the spirit.
His rum inspired upscale Caribbean cuisine filled with bright, focused and vibrant flavors with multiple textures, visual appeal and enticing aromas won him praise from judges and participants alike at the inaugural St. Lucia Food and Rum Festival and a reccurring role in the Taste of Barbados Food Festival, The Miami Rum Renaissance and the Barbados Food and Wine and Rum Festival in 2010. He has become the Barbados Tourism Authority’s go-to-chef for festivals and events, participating in Aspen Food & Wine, New York Food & Wine and South Beach Food & Wine in 2011.
THE RHUM CHEF has embarked on a culinary tour to reintroduce liquid gold back to high-end genre of premium spirits, cocktail legend and as the new best tasting “secret ingredient.”