Fairmont Jakarta Appoints New Culinary Leaders

1 year ago . 2 min read
Fairmont Jakarta Appoints New Culinary Leaders
Executive Chef, Hamish Lindsay (Courtesy of Fairmont Jakarta)

Last April Fairmont Jakarta appointed Hamish Lindsay as its new Executive Chef and Paul Parayre as the new Executive Assistant Manager of Food & Beverage. Known for his creativity and passion for culinary art, chef Hamish brings over two decades of culinary experience in his role. At Fairmont Jakarta, he will be responsible for overseeing the Hotel’s entire kitchen and banquet operations as well as developing a range of innovative culinary concepts. While Paul will lead the food & beverage division of the hotel and build an interesting dining concept as well as delivering the highest standard of service quality to ensure excellent dining experiences.

A native of New Zealand, Chef Hamish is no stranger in Jakarta’s culinary scene. Previously, he spent few years working for Ismaya Group as the Corporate Chef where he oversaw the culinary operation of four upscale dining establishments within the group, including SKYE, Gia, Mr. Fox, and Social House.

Before coming to Jakarta, Chef Hamish spent more than seven years working for the luxurious Aman Group Resort in Bali as the Executive Chef before joining the Lifestyle Retreats as the Area Executive Chef for a few of their luxurious resorts in Bali. Prior to that, he has also worked in various noteworthy restaurants around Sydney and New Zealand, including the world-renowned Hugo’s Group restaurant, which acclaimed seven Sydney Morning Herald Chef’s Hat and Best Restaurant in Australia award.

Paul Parayre (Courtesy of Fairmont Jakarta)

Holding a Master Degree in International Hotel & Tourism Management from Vatel Institute, France, Paul started his career in the hospitality industry as a manager at L’Epicurien in Aix, a Michelin Guide 2 Forks rated restaurant in France. He then pursued his career in South East Asia, where he first joined the Accor Hotel Group for which he became the Food & Beverage Coordinator and was part of the soft opening team at the Grand Mercure Phuket, Thailand. Paul continued to expand his knowledge of the industry and hone his own skills, which were then recognized with his appointment to Assistant Food & Beverage Manager at the same hotel.

In 2016, Paul moved to Hotel Muse in Bangkok, as Food & Beverage Manager where he oversees the operation of five dining outlets including one multi-award winner Italian restaurant, a steakhouse, and a rooftop bar. He spent two years refining his passion before finally joining the Fairmont Jakarta team.

In his new role, Paul will oversee all daily operation and management work of the Hotel’s seven distinct restaurants and bars as well as its in-room dining and banquet operation, including the award-winning VIEW restaurant, Indonesian fine-dining 1945 Restaurant, all-day-dining restaurant – Spectrum, famous afternoon tea lounge – Peacock Lounge, Italian restaurant - Sapori Deli, Barong Bar and K22 Bar.

Written By
Robert Yota
Food & Drink