The Ritz-Carlton, Melbourne has appointed Paul Lewis as its new executive chef. Lewis will oversee the hotel’s entire culinary offering, including the signature restaurant Atria on the hotel’s 80th floor.
The chef brings over 30 years of international experience to the role, including most recently as culinary director of the Maldives’ One&Only Reethi Rah.
He has cooked alongside Michelin-starred Andrew Walsh (Cure), Gregoire Berger (Ossiano), Dave Pynt (Burnt Ends), as well as the late Michel Roux Snr and Serge Vieira.
Lewis describes his style at as “modern, with respect for the past,” and he’s embracing a range of techniques including fermenting, pickling, ageing, and cooking with fire.
“I want guests to feel the warmth of the experience. I would love for regulars to know me by name – and vice versa,” he says.
Lewis recently launched his spring menu, which showcases Australian seasonal ingredients and local producers. It features the likes of Barongarook pork scotch; dry-aged Great Ocean duck; Thorpdale Dutch cream potatoes; Koo Wee Rup asparagus; paperbark-baked lobster, kangaroo, octopus, lamb, and wagyu; and Chief’s Son whiskey dry-aged Blackmore Wagyu.
See the Atria menu or book here.
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