Established chef, Paul Wilson, has returned to Australian soil to take over the role as Executive Chef at Orpheus Island Lodge.
This follows his most recent position as Head Chef at Sandy Lane Yacht Club, a word-class yacht marina with two restaurants and a bakery on Canouan Island, in the Caribbean.
Paul also worked as Sous Chef at Denmark’s acclaimed Geranium, a three Michelin-starred restaurant, ranked number 5 in the World’s 50 Best Restaurants list in 2019. Having worked alongside Geranium’s head chef Rasmus Kofoed for two and half years, Paul brings a deep respect for locally sourced, seasonal ingredients and an exciting set of fresh ideas to Orpheus’ already renowned restaurant.
Paul is inspired by quality ingredients and loves pushing the boundaries with his dishes, which works in perfect harmony with the ethos at Orpheus. “What we do here is simple yet complex. The dishes may look simple but there are many layers that go into the final result,” he said.
Paul and his small team take the time to understand the taste preferences and dietary requirements of each guest, tailoring menus accordingly. From gourmet breakfasts and shared tapas style lunches to memorable degustation dinners, each meal is an event in itself.
The menu, which changes daily, is inspired by the natural surroundings using the freshest seasonal produce sourced from the island’s own vegetable garden and nearby regions. Fresh prawns, Moreton Bay bugs and tropical rock lobsters are plucked from the crystal clear waters surrounding the island and prepared with respect and expertise. “I was excited to find a thriving vegetable garden already in place here at the Lodge. Every day we create our menu based on those ingredients, as well as those that can be sourced from the wider island,” said Paul.
“Sustainability is at the core of everything we do at Orpheus Island Lodge”, said Jennifer Fitzmaurice, General Manager, Orpheus Island Resort. “We believe in indulgence with a conscience and aim to give our guests a truly luxurious experience without having a negative effect on the natural environment. Paul shares our ethos wholeheartedly and we’re looking forward to seeing his many exciting ideas comes to fruition”.