Credited with serving some of Australia's most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth and continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions.

Lured to Australia by Sir Terence Conran after working with the world renowned designer & restaurateur as Executive Chef at Quaglino's in London (where at the age of 27 he was awarded the prestigious acorn award for achieving such a high profile and responsible position at such a young age), he re-launched Melbourne's retail icon Georges and its cutting edge restaurants. He then opened Park Hyatt in Melbourne & made its signature restaurant Radii one of Australia's finest. It was here that he was awarded Melbourne's highest culinary honour, 3 chef's hats consecutively & the 2002 chef of the year in The Age Good Food Guide.

In 2002 he assisted with the re-launch of one of Melbourne's most loved watering holes, in the elite suburb of South Yarra, the Botanical setting their sights on re-branding the former pub into a modern sleek brassiere with a unique wine & retail concept. The botanical went on to one of Australia’s most celebrated restaurants ,winning restaurant of the year ,and 2 chefs hats for 5 consecutive years,

"Since arriving here from London it has always been my ambition to create a restaurant that showcases the very best produce this country has to offer. The food is product driven, unpretentious and displays strong regional flavours".

Known for taking classic ideas and turning them into contemporary dishes, his cooking style spans the rustic and the subtle and is variously described as flavoursome, textural and adventurous. His signature poached egg with local truffles, reggianno & soft polenta became an instant classic soon after it appeared on his first Melbourne menu and his kingfish carpaccio with oyster pannacotta has been described as "one of Melbourne's greatest dishes"..

And his most recent creation, Seared peanut crusted yellow-fin tuna with watermelon & sticky pork has already been described by the Melbourne magazine & The Age newspaper as this year's dish of the year.

Paul is now progressing into an exciting new phase of his illustrious career from being one of Melbourne's most respected & decorated chefs to a leading & innovative consultant & culinary identity.

"When I arrived in Melbourne after a successful career in London my objective was to make a contribution to this world class city, not to follow or play it safe.
In addition, to still be mindful & respectful for what Melbournians & Australians celebrated & enjoyed.
My mission is to keep the joys of eating accessible & informal but still creative whilst highlighting great produce, & inspiring talent amongst the team!”

Other published opinions

The Age Good Food Guide 2006 score 17/20 2 Hats
After two years at the top of Melbourne's dining tree, the restaurant remains in glorious bloom. The dining experience is outstanding: Paul Wilson crafting truly inspiring dishes for the modern brassiere menus.

Gourmet Traveller 2006 Australian Restaurant Guide
...has well and truly cemented its position as one of the city's most energetic, innovative modern brassieres

Epicure July 2006 Hot
...but mostly it's about Paul Wilson's food, which exemplifies all that energy and big brassy attitude with its generosity, assertive flavours and layers of mystery. Most chefs serving from Thai to Japanese to Middle Eastern/Spanish flavours and then back to Ol'Blighty would be locked up for .05, Wilson manages it with a dexterity and aesthetic flourish that defies his bear-like stature

The Age Good Food Guide 2005 Two Hats
Chef Paul Wilson's food is all about big flavours, big servings and finely layered combinations... for mains the classic rib-eye, one of the best steaks in town

Gourmet Traveller 2005 Restaurant Guide
The mark of an inspired chef is the constant development of new dishes and Paul Wilson's menu reflects a restless urge to put new food before his audience. The restaurant remains a sassy, informal, wine-focused brassiere playing host to big flavours and an unpretentious haute rustic style

Eat Streets 2006, Dani Valent
One look at chef Paul Wilson standing by his roaring wood oven and it's clear this is Melbourne's hottest restaurant

The Foodies Guide 2004, Allan Campion and Michele Curtis,’ The Foodies Guide Awards 2004 - our pick of the top foodie experiences'
The restaurant is an institution in Melbourne, recently made over with one of the Commonwealth's best chefs, Paul Wilson in the kitchen so you can expect great things

The year so far has been extremely exciting Mr Wilson has re-launched 5 leading Melbourne establishments

The Middle Park Hotel as meat focused gastro pub highlighting benchmark Victorian produce with colonial & retro British style.

The Albert Park Hotel as a sustainable fish focused dining room & bar, this ground breaking seafood restaurant promises to be a Melbourne institution which is soon to be very ‘EnVogue’ nationally.

The Undertaker Hawthorn relaunched as the Social & progressive wine bar & café. Has quickly become a local favourite offering benchmark comfort food & imaginative drinks & events packages.

Archies on the Creek Gippsland set up & concept design only. Has been established as a country destination restaurant & event centre, highlighting local produce in particularly pure Black Angus Gippsland Beef, & extensive regional wine offering. Archies on the Creek thanks to the dedication of owner Vern Rickman has fast become a local trailblazer & set new standards for hospitality for the Gippsland region & country Victoria.

The New Market Hotel - This promises to be the most exciting project to date, stay tuned!

As well as relaunching these exciting establishments, Paul has become a regular international guest chef & media personality promoting the best of Victoria & Australia.