Cantina: Recipes from a Mexican Kitchen

About Paul Wilson

Credited with serving some of Australias most exciting food Paul Wilson has been described as one of the most extraordinary culinary talents in Australia and continues to receive critical acclaim for creating inspiring dishes that take an innovative approach to culinary traditions. Lured to Australia by Sir Terence Conran after working as Executive Chef at Quaglinos in London (where at the age of 27 he was awarded the prestigious Acorn Award) he re-launched Melbournes retail icon Georges and its cutting-edge restaurants. He went on to make the Melbourne Park Hyatts signature restaurant Radii one of Australias finest and it was here that he was awarded Melbournes highest culinary honour: 3 chefs hats as well as the 2002 Chef of the Year in The Age Good Food Guide. Paul is regarded as Australias foremost expert on Latin-American food cultures with his Mexican-inspired ventures at the Newmarket Hotel and Acland St Cantina among the most popular and celebrated restaurants in Australia. Wilsons latest endeavours include relaunching iconic Bondi restaurant Icebergs and transforming Surry Hills legendary Macquarie Hotel; after a sojourn to Canggu Bali to establish a beach club in Echo Beach he will return to Melbourne to set up his first restaurant based on the foods of Mexico Cuba and Peru.