Executive Chef, Mr. Murray Paterson

Murray Paterson brings to the position over 26 years of diverse experience having led the culinary teams as such 18 years with Accor chain. Paterson started his culinary career in 1983, when he first joined the Sydney Opera House as Four years apprenticeship in Sydney Australia and while studying in Culinary of East Sydney College. After his graduation and 6 years experience, he moved to join Sheraton Alice Springs Northern Territory as Chef de Partie and St. George Rugby Leagues and Sport Club as Sous Chef.

In 1991 Murray Paterson joined the Accor hotel in Sydney Australia Novotel Darling Harbour for 2 years in the position of Chef de Partie, and one more year he worked in Novotel Hotel Brighton Beach as Sous Chef. Then Paterson moved to Asia, Sofitel Hyland Shanghai China and Novotel Ambassador Kangnam Hotel Seoul Korea as Executive Sous Chef. At the age of 30, he had been promoted as Executive Chef of Novotel Orchid Hotel in Singapore.

Prior to this appointment, Murray Paterson was the Executive Chef at Sofitel Krabi Phokeethra Resort Golf & Spa in Thailand, where he had been for last three years. He also held the position of Executive Chef for Sofitel Palm Resort Johor Bahru Malaysia, Sofitel Central Hua Hin Resort Thailand and Sofitel Ambassador Seoul, South Korea.

“Art of cooking is a lot like creative. You have to follow the trend and know what people want. I can make many kinds of food but I always keep moving and applying my own recipes and cooking methods straight out of Modern Food” said Paterson.