Paul Healy, founder of Sabor Provisions in Barcelona, shares his culinary journey from working in restaurants to becoming a chef on a yacht. He talks about his experiences at renowned restaurants like The Fat Duck and Paco Torreblanca, and the valuable lessons he learned about work ethic and attention to detail.
Paul also discusses the importance of adapting to the preferences of yacht owners and the challenges of working in a high-pressure, high-expectation environment. He emphasizes the significance of respect and fair compensation in maintaining a happy and dedicated crew.
Paul's experience on different yachts led him to start thinking about his next move, which eventually led to the creation of Sabor. Paul discusses his journey into the provisioning industry and the challenges he faced. He explains why he chose Barcelona as the location for his business and the importance of building relationships with clients.
He also shares his thoughts on the future of provisioning, including the focus on sourcing and seasonal products. He mentions his new venture with meat boxes and the goal of providing high-quality, locally sourced ingredients.
Website: www.sabor-provisions.com
Instagram: https://www.instagram.com/sabor_provisions/
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