Paul Wilson appointed executive chef at Orpheus Island Lodge

Australian chef Paul Wilson has been appointed executive chef at Orpheus Island Lodge, a private island resort on the Great Barrier Reef.

No, not that Paul Wilson, the chef and restaurant consultant who launched Wilson & Market brasserie and tuckshop in 2017 at Prahran Market. This is the Paul Wilson who has spent the last two-and-a-half years at Denmark's Restaurant Geranium, a three Michelin-starred establishment ranked number 19 on the World's 50 Best Restaurant list.

The former Geranium sous chef will source produce from Orpheus Island's own vegetable garden and surrounding regions for the daily-changing menu. Rock lobsters, prawns and Moreton Bay bugs are expected to star.

"The dishes may look simple but there are many layers that go into the final result." says Wilson, who has already started rattling pans in the Lodge kitchen.

Orpheus Island Lodge accommodates up to 28 people across 14 villas, suite and rooms. Prices start at $1500 per night for two guests inclusive of all meals and Australian wine.