He's helped put restaurants such as the Botanical Hotel, Radii and Icebergs Dining Room and Bar on the map and has spent the past few years as a hospitality Mr Fix It. But finally British chef Paul Wilson is creating a place of his own.
"I've been a rolling stone for a long time and I'm ready to call somewhere home and contribute to the community with a great restaurant."
Wilson will be back behind the stoves at the as-yet-unnamed eatery in Commercial Road, South Yarra, which will take its cues from the adjoining Prahran Market.
Victorian fruit and vegetables, nuts, grains and legumes will play lead roles on the all-day menu, with seafood, poultry and red meat making cameo appearances.
"I've been a very indulgent chef in my past and things I've prepared I probably won't prepare again," says the chef, whose Botanical signature, warm poached egg with truffle and soft polenta, made Melbourne weak at the knees.
The restaurant will have a huge seafood bar, wood oven and rotisserie kitchen and a main kitchen, and a bar serving up artisan Victorian beers, wines and spirits.
Architect Kestie Lane, who recently picked up an Eat Drink Design award for her work on The Kettle Black in South Melbourne, is off to Los Angeles, New York and San Francisco to immerse herself in farm-to-table movement. She'll then embark on a 12-week renovation of the space, which will seat about 150 inside and out.
The restaurant is expected to open by April 2016.