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 the Australia 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 re-launched the Botanical, in Melbourne's elite suburb of South Yarra, setting their sights on re-branding the former pub into a modern sleek brasserie with a unique wine & retail concept.

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 flavorsome, 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 as already been described by the Melbourne magazines & The Age as "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.