Paul Wilson

Sydney.

I started my career at the Marriot Hotel before moving onto the fine dining scene in Sydney, working with Dietmar Sawyere at his 1 and 3-hatted restaurants. From here, I made the move to the islands and was able to work my way up the ranks. 

I developed a strong appreciation and enjoyment for the farm-to-table philosophy after arriving in Fiji to work for the founder of Red Bull on his private island, which was actually 85% self-sustained.

However, I felt I needed to get back into the restaurant scene after being away for so long so I took a one-way ticket to Copenhagen, Denmark and began working at Restaurant Geranium. 

After 6 months with Rasmus, he promoted me to Sous Chef where his style of cooking and thought process about anything food or kitchen-related really resonated with me.

When I decided it was time to move back home, I took my first Head Chef role on Orpheus Island and after six months we were awarded a Chef Hat.

I was fortunate enough to be approached by a resort/yacht club in the Caribbean to begin the opening phase however not long after, COVID began to sweep the world and I made my return home to a job relaunching OVolo hotels to plant-based, which was something I thought would challenge me. 

I have since returned to where it all began on Orpheus Island and now the Group Executive Chef of the three Northern Escape Collection properties.

Since I was around 12, I was fascinated with what you could create with food and the response from people eating my food gave me such joy.

Modern Australian, with Scandinavian flavours and produce driven.

I would have to say miso and the process of making it.

Details, it’s all in the little details.

Rasmus Koefed from Restaurant Geranium.

The kitchen hustle when the adrenaline kicks in for service. Catching up with the guests to talk about their favourite courses

Butter.

Beef tendon puffs. As you drop the plate, it’s still crackling in front of guests.

Vegan Dish: overnight roasted pumpkin brûlée, pumpkin skin dashi and a granola from the dried flowers and seeds.