In conversation with Elliot Johnson-Paul, owner of luxury events company JP Dining
Chef Elliot Johnson-Paul runs luxury events company JP Dining, based in Wimbledon. Having cut his culinary teeth at world-renowned hotels including The Petersham, Intercontinental Park Lane and Claridge’s, Elliot now devises mouthwatering menus for companies and private clients across the UK and in Europe.
Inventive and irresistible dishes like wagyu tartar, butter-poached lobster tail and matcha panna cotta draw inspiration from Elliot’s Anglo-Indian heritage, as well as the home cooking of his mother and grandfather.
We caught up with Elliot to find out more about JP Dining and his lifelong passion for food.
Elliot says: “We try to make every occasion as special as we can, sourcing ‘teaspoon-to-dance-floor’ to make our clients feel like guests within their own homes.”
Starting out…
I first entered the industry aged 15 at The Petersham Hotel in Richmond. What started as two weeks of work experience turned into a Saturday and Sunday job! While I was working there, I was fortunate enough to win the Specialised Chef Scholarship run by the Academy of Culinary Arts and sponsored by Waitrose.
I carried out the training element of my scholarship at Bournemouth and Poole College and then the placement element at Intercontinental Park Lane. The course was world-renowned and was considered to give trainee chefs a ticket into any kitchen in the world. After three years plying my trade at the hotel and honing my skills at college, I graduated with a distinction in both cookery and pastry. This then led me to work at Claridge’s Hotel.
Going it alone…
Having learnt how to cook at the highest level at Claridge’s, I left to take the plunge and branch out on my own, setting up my business, JP Dining.
We have now entered our eighth year of business, offering everything from intimate dinners for two to weddings and launch events, as well as corporate canapé events for over 2,000 people.
We cover the entirety of the UK as well as the South of France, Spain and the Alps. In truth, we are happy to travel to wherever our services are needed.
Eclectic tastes…
My background is Anglo-Indian, and food has always been a focal point in mine and my family's life, and the source of my inspiration. A dish that always goes down well with my family is a butter chicken with a vegetable biryani with peshwari naan.
I would describe my cooking style as modern British, drawing upon flavours from around the world, especially Asia, using classical French techniques.
If I had to describe JP Dining’s food in three words, it would be ‘memorable flavour experiences.’ We get incredible feedback from all the canapé events we do. We specialise in packing flavours into each mouthful of food.
My inspiration comes from many avenues, including my grandfather and my mother, as well as celebrity chefs like Gordon Ramsay.
The personal touch…
We try to make every occasion as special as we can. We make sure that all the events we carry out are completely bespoke, catering to each and every one of our clients’ needs. A company motto we like to adhere to is that we can source teaspoon-to-dance-floor, making our clients feel like guests within their own homes.
Running my own business has given me fabulous opportunities to showcase my skills and passion. I’ve cooked for the likes of David Cameron, Theresa May, the owners of Taittinger and footballer John Terry.
Home comforts…
Inside my larder at home, you can always find chilli sauce, Shin ramen noodles and eggs. I also make sure I have a jar of pepornata and some chorizo and rice in case I need to rustle up a quick and easy meal.
My favourite dish to cook at the moment is crispy duck fried rice.
Quick-fire round…
Favourite drink? A glass of Puligny-Montrachet
Favourite dish of all time? My grandad’s pickled pork vindaloo.
Favourite season? Autumn.
Most memorable meal? The first time I went to Restaurant Story
A chef or food personality you admire? Gordon Ramsay
A guilty pleasure? American pancakes and crispy bacon with maple syrup