Joshua Paris

With over 20 years of international experience, Chef Joshua Paris began his career in New Zealand before refining his craft in the UK and Australia. Two formative years alongside acclaimed chef Peter Gilmore at Quay (Three Hats) and Bennelong (Two Hats) in Sydney deepened his appreciation for produce‑driven cuisine and contemporary fine dining.

In China, he worked at 58° Grill at Mandarin Oriental Shanghai under three‑Michelin‑starred chef Richard Ekkebus, and later helped open Park Hyatt Shenzhen. He then joined Ultraviolet, Paul Pairet’s three‑Michelin‑starred multi‑sensory restaurant, where he absorbed a philosophy of precision, clarity, and uncompromising refinement.

Joshua’s cooking reflects a synthesis of classical foundation and contemporary expression—defined by restraint, intention, and exacting standards.