Paul Lewis will lead the culinary team at InterContinental Hayman Island Resort in his new role as executive chef.
Lewis comes to Hayman Island from Elements of Byron Resort where 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, Lewis has been recognised with the two hat award from the Australian Good Food Guide in 2021 while leading the Five Regions restaurant at Adelaide’s Oval Hotel.
“We are very happy that Paul has joined us to head up the culinary team at InterContinental Hayman Island,” said Arpad Romandy, the resort’s general manager.
“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.”
Lewis will lead the menus across the resort including signature restaurant and bar Pacific and Pan-Asian eaterie Bam Bam.
“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 Lewis.