TTC Supper Club: Episode 4 with Executive Head Chef Paul Gajewski, The Guild

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Venue : Private Location (near City Walk), Dubai

Date : Sunday, 21 January 2024

Time : 2:00 pm – 4:00 pm UTC+4

Only 11 left in stock

The Guild Dubai Culinary Extravaganza: A Journey with Executive Head Chef Paul Gajewski

Executive Head Chef Paul Gajewski is the mastermind behind The Guild Dubai’s exceptional dining concepts, where culinary innovation and artistic flair reign supreme. At this experience, get an exclusive seat at his dining table for an up-close experience with this exciting chef. Co-hosting the experience is Lindsay Trivers, sommelier and founder of The Tasting Class, who has complimented Chef Paul’s menu with captivating Jacob’s Creek wine pairings. Together, they will host you at their table, sharing the stories and inspirations behind the dishes and the wine.


What to Expect:

  • A welcome drink
  • 3 glasses of Jacob’s Creek Premium Wines
  • A guided lesson by Lindsay Trivers from The Tasting Class
  • A curated tasting menu of sharing dishes from Executive Head Chef Paul Gajewski
  • Something sweet and a digestif to finish!

Event Menu:

Welcome Canape
Truffle and cheese gougers with fresh black truffle
Jacob’s Creek Sparkling Chardonnay Pinot Noir


1st Course
Tuna Carpaccio, truffle blasamic dressing, tomaot confir compressed celery baby basil
Jacob’s Creek Le Petit Rosé


2nd Course
Grilled Hokkaido scallop, creamed cauliflower and seaweed butter
Jacob’s Creek Sauvignon Blanc


3rd Course
Grilled MBS 9+ striploin, black gralic and onion puree, Confit shallots, green pepper corn sauce
Jacob’s Creek Reserve Shiraz


4th Course
Baked yogurt, passion fruit curd, white chocolate pebbles, mango sorbet
Havana Special Cocktail



About Executive Head Chef Paul Gajewski:

Born and raised in Melbourne, Australia, Executive Head Chef Paul Gajewski’s culinary journey is nothing short of impressive. He honed his skills in the kitchens of Chef Shannon Bennett at Vue de Monde, rapidly climbing the ranks from apprentice to Junior Sous Chef over five years. His global odyssey commenced in 2011 when he ventured to Singapore, joining the renowned Tippling Club Pte Ltd. There, he demonstrated his culinary prowess, representing Singapore at prestigious international events. Paul’s culinary adventures continued as he led kitchens in Melbourne’s top restaurants, followed by a stint as Chef de Cuisine at the prestigious Park Hyatt Tokyo in 2019. Now, he joins forces with former Vue de Monde colleague Tom Arnel at The Guild, one of the city’s most thrilling new F&B concepts. With a versatile skill set encompassing catering, restaurant management, food & beverage, banquet operations, and hospitality management, Paul brings a wealth of expertise to The Guild.


The Guild Dubai: A Culinary Odyssey at Dubai’s Most Talked-About Dining Destination

Nestled within the vibrant ICD Brookfield Place, The Guild Dubai offers an array of interconnected dining spaces, each with its own unique charm and culinary offerings. From the enchanting ambiance of The Nurseries to the intimate allure of The Potting Shed, the vibrant seafood haven of The Rockpool, and the theatrical flair of The Salon, The Guild Dubai promises an exploration of diverse culinary experiences.

The Guild’s menus span international flavors and comforting classics, all with a focus on indulgence and the highest quality produce. Join us at The Guild Dubai and embark on a culinary journey like no other.

Find out More


Please Note:

  • All our experiences include measured samples of carefully selected beverages, and we do not provide ‘free-flow’ or brunch experiences.
  • We will not be able to accommodate special requests of dietary concerns on this menu.
  • Tickets for this event will close at 0900hrs the day prior to each event date, or earlier if sold out.