Daniil Paulman’s Journey From Estonia To Executive Chef

Before the internet reshaped the way we access recipes and cook, Daniil Paulman, now executive chef at Sofia’s Restaurant & Bar, remembers Estonia’s dining tables all looking and tasting identical, every household relying on the same cookbook. “Sometimes, someone would throw in a little twist – a new ingredient – and you’d hear someone ask, ‘What did you add? Can I get the recipe?’ That moment stuck with me. It was when I realised even the smallest change can make a big difference in taste,” he says.

Daniil began experimenting with cooking – swapping ingredients, playing with flavours, and learning how to balance a dish, guided by Saturday morning cooking shows and trips to the market with his parents.

His culinary journey took a big leap when he moved to northern England, landing a gig at a vintage wine bar dishing up classic English country fare. It was a whole new world of ingredients and flavours, far from Estonia’s traditions. Inspired, he signed up for a commercial cooking course and dove headfirst into the demanding life of the kitchen. “I loved the intensity, the discipline, the rush of service, and the creative grind. Kitchen life was brutal but beautiful. It was rock and roll. That energy shaped who I am.”

Climbing the ranks to head chef, then spending time cooking in Spain, Daniil finally made his way to the Gold Coast, where he sharpened his skills at The Fish House, an award-winning seafood spot, and later at Etsu Izakaya, a Japanese robata restaurant that introduced him to Eastern cooking philosophies. Then came the call from his mentor, who offered him the role of sous chef at Sofia’s. “I didn’t even think. I just said, ‘Yes, Chef! When do I start?’”

Today, as executive chef, Daniil channels his global experience into Sofia’s Mediterranean-inspired menu. His philosophy is clear: “Keep it simple. Don’t overcomplicate. Use fresh ingredients. Be patient. And most importantly, don’t cook for Instagram. Cook for flavour.” He adds, “We focus on seasonal produce, bold flavours, and proper technique – no shortcuts. Our kitchen makes everything we can from scratch, including our own fresh pasta.”

One of his proudest creations came from a casual walk through a friend’s organic farm. “It was zucchini flower season… We made a dish with delicate zucchini flowers stuffed with creamy ricotta and lemon zest, then lightly battered and fried to a crisp.” Refined yet approachable, the dish is a perfect reflection of Sofia’s – elegant, full of flavour, and rooted in honest cooking that feels as warm and welcoming as the setting itself.