PAUL WILSON
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 restaurateur at Quaglino's in London, Paul re-launched Melbourne's retail icon Georges and its cutting edge restaurants. He then opened Park Hyatt in Melbourne and 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, and The Age Good Food Guide's Chef of the Year award in 2002. In 2002 he joined owner Chris Lucas to re-launch the Botanical, in Melbourne's South Yarra, setting their sights on re-branding the former pub into a modern sleek brasserie with a unique wine and retail concept. "Since arriving here from London five years ago 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, Paul's cooking style spans the rustic and the subtle and has been described as flavorsome, textural and adventurous. His signature poached egg with local truffles, reggianno and soft polenta became an instant classic soon after it appeared on his first Melbourne menu and his kingfish carpaccio with oyster panna cotta has been described as "one of Melbourne's greatest dishes". The Botanical was awarded The Age Good Food Guide Restaurant of the Year in 2002 and was described as the restaurant that has had the "greatest impact on dining" in Melbourne. Paul was recently appointed Chef Director of the Lucas Group, overseeing future projects in addition to devising menus and overseeing the Botanical's day to day operations. In 2006 he travelled to New York where he received the prestigious James Beard award for his outstanding contributions to the industry. He has also just completed his first book - The Botanical Cook Book, published by Hardie Grant. |
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