Paul Wilson brings nearly two decades of fine dining and island hospitality experience as he returns as Executive Chef at Pelorus Private Island and Orpheus Island Lodge. Paul began his career under acclaimed chef Dietmar Sawyere at the hatted Forty One Restaurant, before a stint cooking on a private island in Fiji sparked his love of farm-to-table cuisine. A one-way ticket to Copenhagen led to two and a half years at Restaurant Geranium, a three-Michelin-starred restaurant ranked among the World’s 50 Best, where he rose to sous chef. Paul first joined Orpheus Island Lodge as Executive Chef in 2018, earning a Chef’s Hat within six months. Most recently he led the kitchen at Wildflower, the three-hatted rooftop restaurant at COMO The Treasury in Perth, celebrated for its native, seasonally driven menus. Paul now returns home to Pelorus Private Island and Orpheus Island Lodge, bringing his refined, produce-led style to the reef once again.