Paul Iskov is the owner and executive chef at Fervor, a travelling restaurant and culinary experience unlike any other we’ve come across.
Fervor harnesses fresh ingredients with a focus on locally sourced produce, presenting it in unique ‘pop-up’ locations for an unforgettable degustation dining experience. Their use of Australian produce is ever expanding as they visit different regions; move with the seasons; gaining knowledge and understanding; and incorporating it all back into the experience.
Growing up in the Southwest to adventurous and outdoorsy parents, Paul quickly developed a strong connection to nature and an appreciation for what’s available to us in our own backyards. However, as a young 20-year-old it was the love of surfing that got him to don a chef’s hat; a job where he could work at night and surf during the day.
Since then, Paul’s not only spent hours on his board but has worn his chef’s hat in many internationally acclaimed restaurants all over the world. He’s always experimenting with showstopper dishes and exciting local ingredients, all beautifully paired with stunning backdrop locations like paddocks, salt lakes, treetop walks, and remote beaches (and wine of course) to name a few.
We were lucky to spend a few hours with Paul experiencing his talent first-hand, and we were quick to ask him what he always looks for in a menu, and where he gets his produce when he can’t forage it himself.