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InterContinental Hayman Island Resort is pleased to announce the appointment of Paul Lewis as Executive Chef, welcoming him back to IHG Hotels & Resorts after previously working as opening Executive Sous Chef at the incredible InterContinental Danang Sun Peninsula Resort in Vietnam. Paul has also led teams for many other prestigious 5-star resorts, from the W Retreat and Spa Maldives, Le Meridien Bali and Crown Hotels in Melbourne.  Paul comes to Hayman Island from Elements of Byron Resort where, as Executive Chef, he was instrumental in establishing a dry age meat program as well as a Chef’s Garden with all native ingredients.
Over the past 25 years in his pursuit of culinary excellence, Paul has been recognised with the prestigious two hat award from the Australian Good Food Guide in 2021. He has also worked alongside Richard Branson in an event raising more than two million dollars for Starlight Kids foundation, collaborated with Michelin Star Chefs, including Michel Roux in Vietnam, and has been a guest chef for the Australian Government both in Australia and overseas for many state dinners.
At the W Retreat and Spa in the Maldives, Paul implemented their Oceans to Table cuisine with a strong focus on fresh local and sustainable seafood cooked with creative flair which became a passion project for him.  On returning to Australia he perfected his other speciality of dry age meats after having access to outstanding local produce in South Australia, in a role as opening Executive Chef at the Oval Hotel, Adelaide Oval.   It was here at the Five Regions fine dining restaurant that he partnered with South Australia’s five different wine regions to showcase local produce and wine and was awarded two hats by the Australian Good Food Guide in 2021.
“We are very happy that Paul has joined us to head up the culinary team at InterContinental Hayman Island,” said Arpad Romandy General Manager, InterContinental Hayman Island Resort.
“Paul has not only been creating innovative cuisine across a number of high-profile luxury resorts around the world, but has established some incredible culinary partnerships with Australia’s best wineries and local producers.  Paul also brings experience in working on large high-profile events in Australia and internationally – cooking for politicians and international identities alike, so we are thrilled to have him lead and inspire our culinary teams at InterContinental Hayman Island,” said Mr Romandy.
“This is an incredible opportunity to work with the teams to evolve dining experiences across Australia’s most iconic private island resort,“ said Paul Lewis.
“InterContinental Hayman Island offers guests a diverse array of experiences, from the resort’s signature restaurant and bar, Pacific, with its sophisticated a la carte menu teeming with fresh local produce driven dishes, to Bam Bam that serves up Pan-Asian food infused with a fresh Australian twist – set against the stunning backdrop of Hayman’s infinity pool.  I look forward to bringing my knowledge and experience to elevate dining experiences and that includes introducing more destination inspired bespoke dining, as well as continuing to deliver a diverse range of high quality cuisine that sets this luxury island resort apart,” said Mr Lewis.