Paul is Executive Director of Elite Concepts, which he founded in 1991, with a vision to bring high-quality free-standing restaurants to Hong Kong & Asia Pacific. Over the years, the company has evolved into a dynamic enterprise which transforms visionary ideas into commercial successes.

Prior to Elite Concepts, Paul was a key member of two pioneering hotel opening teams in China. His first endeavor, after graduating from Cornell’s School of Hotel Administration in 1979, was the White Swan Hotel. This 5-star luxury property on historic Shamian Island in Guangzhou, provided Paul with an opportunity to achieve what was to become his trademark: transforming a singular location into a coveted destination, while retaining and incorporating the area’s history, culture, and romance. In 1985, Hilton International brought him aboard to open Shanghai’s first 5-star international hotel, the Hilton International Shanghai. This was an ideal mission for Paul, whose Shanghai family background helped him create an experience that was both authentic and world-class. 

Rather than concentrate on well-traveled locations, Elite Concepts has turned quaint back alleys like Lan Kwai Fong, Knutsford Terrace and Star Street into dining meccas, with innovative and timely dining concepts such as American Country, French Provençal, Rustic Italian, Slick Japanese, and Retro-Vietnamese.

The company’s portfolio of restaurants now includes: yè shanghai (Hong Kong, Kowloon, Shanghai, Taipei); Nanhai No. 1 (with eyebar) and Deng G in Hong Kong; and 1949 (with Duck de Chine & 4ever 49) in Beijing.

Paul believes that every hospitality concept must show an understanding of local tastes and maintain a strong connection with the people and their culture. This connection, as much as the company’s celebrated culinary and service standards, is the secret to the company’s success. With market sensitivity, attention to details, sound management, and solid expertise, Elite Concepts will continue to “define Asian hospitality” in the years to come.