food and wine

chef profile

Pinetrees has one of the oldest restaurants in Australia, and our family has hosted and fed six generations of visitors to Lord Howe Island. The restaurant has been run by a long line of fine chefs.

Our present Executive Chef, Paul Brown, started in December 2011. Paul spent 5 years working with Neil Perry at Barrenjoey House and Perrys, before joining Peter Kuruvita at Bilsons and Hayman Island Resort. After running his own restaurant, Café for Obscure Avalon Painters, Paul became Head Chef at the iconic Sydney restaurant, Catalina.

Paul's knowledge of European and Asian cuisine is exceptional, and his blending of flavours and textures creates dishes that are relaxed, light, clean and fresh.

Paul is assisted in the kitchen by Leigh Laird, the former Head Chef of Flying Fish in Sydney, Mike Moody, Josh Eastman and Ray Gaffney.