Swissôtel Sydney - Luxury hotel - Executive Chef

Executive Chef

Before joining Swissôtel Sydney, Paul honed his skills at gourmet restaurants and luxury hotels in Ireland, New Zealand and Australia.
The seasons are my greatest inspiration – when ingredients reappear at the markets I’m inspired to try out new ways to prepare them. My favourite ingredient is thyme. It’s such a versatile herb and it enhances the flavour of so many different dishes, from meat and vegetables to ragouts.

I don’t want our cuisine to be over-complicated. Sustainability is also a guiding principle at Swissôtel Sydney – we’ve already achieved goals including using only cage-free eggs and sustainably sourced fish.

My vision is to provide our guests with a memorable dining experience – there’s nothing more satisfying than seeing a restaurant full of people enjoying a meal that they’ll talk about afterwards.

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Swissôtel Sydney ☆☆☆☆☆
68 Market Street, Sydney, NSW, 2000
Tel: +61 (2) 9238 8888
Fax: +61 (2) 9238 8899

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