The past 10 years he has been consulting to Australia’s most creative & successful restaurateurs whilst helping new operators with their restaurant’s ambitions with over 15 new venues & re brands the past decade.
Whilst operating his own restaurant & being a director of a successful hospitality group there are few consultants that have sincerely experienced the best & most challenging aspects of the hospitality industry.
Paul Wilson is such an integral part of the Melbourne food scene, it’s hard to believe he arrived here only in 1998.
In that time, he has worked in some of Melbourne’s highest-profile restaurants, garnered a small swag of awards —including chef of the year in 2002 for his stint at the Park Hyatt’s Radii, and restaurant of the year in 2004, for South Yarra’s Botanical — lodged his poached egg with truffled polenta dish in the top-10 lists of countless diners, represented Melbourne at overseas showcases and brought a big-flavoured, ingredient-focused style to the table that has influenced how chefs cook and diners eat.
