Chef Paul Cooper
Paul Cooper grew up in the Mornington Peninsula region of Victoria and his first step into hospitality was as a waiter at a local restaurant. He soon moved into the kitchen at 1 hat Vines of Red Hill and make his way up through the ranks before heading to the big smoke of Melbourne to work at 2 Hat Matteo's and the iconic Becco Ristorante.
Looking to gain broader experience, Cooper left for Europe, travelling through Spain, Italy, France and the UK. He worked at several high-profile restaurants including Tom Aikens and Foliage at the Mandarin Oriental, London (both one Michelin Star); ABaC in Spain (two Michelin Stars); before spending 2 ½ years at Pied à Terre, London (two Michelin Stars)
On his return to Australia in 2009, Cooper worked as Executive Chef for some of Melbourne's most renowned restaurants including The Botanical and O'Connell's, before partnering with Erez Gordon to open Bishop Sessa in Surry Hills, Sydney in 2012.
At Bishop Sessa, Cooper balanced robust flavours with delicate precision, applying a nose-to-tail philosophy to his dishes and committing to a sustainable ethos of utilising all elements of the beast. After 6 years, the call of home got too strong, and Cooper moved to Victoria to relaunch Bianchet Winery and Fable Dining Room, alongside his catering company, Edge Hospitality.
This winery is something of a realised dream, and with plans in place to continually improve Bianchet Winery and Fable Dining Room, Cooper hopes to turn it into one of the best dining destinations in the Yarra Valley, and a great local hangout for locals alike.