After a recent stint at Monster Kitchen & Bar in Canberra, Paul Wilson has returned as Head Chef at Orpheus Island Lodge where he brings a wealth of knowledge and experience from working in a ‘herbivore’ restaurant preparing meals with plant based ingredients. Paul is inspired by quality ingredients and loves pushing the boundaries with his dishes, which works in perfect harmony with the ethos at Orpheus.
Prior to his return to Australia, Paul most recent position was 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 and his small team take the time to understand the taste preferences and dietary requirements of each guest, tailoring menus accordingly.
“What we do here is simple yet complex. The dishes may look simple but there are many layers that go into the final result.”
“Sustainability is at the core of everything we do at Orpheus Island Lodge,” said Jennifer Penegar, General Manager. “We believe in indulgence with a conscience and aim to give our guests a truly mouth-watering dining experience without having a negative effect on the natural environment. Paul shares our ethos wholeheartedly and we enjoy working alongside such an inspiring chef.”