Paul Wilson

Author Profile

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!” (


Cookbooks by Paul Wilson