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 Sous Chef at Denmark’s acclaimed Geranium, a three Michelin-starred restaurant, ranked number 19 in the World’s 50 Best Restaurants list. 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.
“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,”
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.”
Paul and his small team take the time to understand the taste preferences and dietary requirements of each guest, tailoring menus accordingly.