We are open for Lunch Monday - Friday
John Bull English Pub is an upscale, yet casual and laid-back, restaurant and pub that has been a West Palm favorite for over 17 years. We offer a taste of the traditional "English Pub" in a friendly, authentic setting with deep, dark woodwork, warm brick walls, and a cozy, "home away from home" atmosphere.
We offer plenty of seating, both inside and out, and expertly prepared food with daily menu specials and a good selection of beers. John Bull brings the embodiment of honesty, generosity and a zest for life. Enjoy great food, great fun, and the company of good friends. Come on over...
We offer plenty of seating, both inside and out, and expertly prepared food with daily menu specials and a good selection of beers. John Bull brings the embodiment of honesty, generosity and a zest for life. Enjoy great food, great fun, and the company of good friends. Come on over...
After three and one half years in Vegas, he was recruited by Hilton Hotels again to be the Food and Beverage Director of the Hilton at Costa Mesa in Orange County, FL.Now married with two children, it was time to be close to family, and he decided to move his family back to Florida where his parents had retired. He became the Executive Sous Chef at the Woodfield Country Club in Boca, and then was chosen by the Seminole Hard Rock Hotel and Casino to be their Opening Executive Sous Chef, being responsible for 11 outlets. He eventually became Executive Chef there. As every chef does, he began looking around for a place to call his own and do his own thing. He finally came across John Bull English Pub in WPB and saw the potential. It had everything that he wanted: outdoor seating, private function room, long wood bar, good location (in a beautiful courtyard with Starbucks, Cold Stone, Publix and Panera).
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Open Mon-Fri 11:30 am - 2 am and Sat & Sun 4 pm - 2 am
Paul grew up in Spring Valley (Rockland County), NY, and growing up, his dad owned a deli in NYC. Paul would work with him on a regular basis starting at age 8: running coffees, making bagels, etc. During high school and throughout college, in addition to being on swim teams and football teams, he worked at different catering companies, where his passion grew for the culinary arts.
He graduated from Culinary Institute of America in Hyde Park, NY, in 1991, and started his "professional" career with Hilton Hotels in Tarrytown, NY, being quickly promoted to Restaurant Chef, and then promoted to Executive Sous Chef at the Newark Airport Hilton. In 1997, he was recruited to open the House of Blues in Downtown Disney (FL) as Executive Chef as it was being constructed. He was quite successful there, and after one year, was chosen to be the opening Executive Chef at the House of Blues and the Foundation Room (private, members-only club on the top floor) in Las Vegas at Mandalay Bay. He was responsible for both venues and both were very successful.
