About the Chefs
Introducing the husband-and-wife chef duo
Executive Chef
We are excited to welcome our new Executive Chef, Chris Norman.
Hailing from Scotland and with a trajectory rooted in Michelin-starred restaurants and luxury hotels in the UK, Chris Norman’s refined approach emphasises classic flavour combinations using modern techniques. His dedication to ethically sustainable produce aligns seamlessly with The Paddock’s commitment to a farm-to-plate ethos.
Executive Sous & Pastry Chef
Meet Alex Norman, Executive Sous & Pastry Chef.
Having honed her skills in Michelin-starred establishments, Alex brings a meticulous touch to pastry and desserts. Her journey from a scholarship with London’s Royal Academy of Culinary Arts to roles at iconic luxury hotels and restaurants has allowed her to develop a flair for innovative desserts and shaped her into a respected pastry chef.
The Story
Chris got his start in the industry at just 14 years old washing dishes at the local pub. It was here that Chris felt that spark for working in the kitchen; he enjoyed the comradery and the craft that being a chef was all about. By the time he was 20, he wanted to work in the best kitchens in the UK and spent the next 8 years working at 1 and 2 Michelin starred restaurants and luxury 5-star hotels.
While working as Sous Chef at the Ritz Hotel in London he met Alex, a dedicated pastry chef and his future wife.
Alex was 16 when she was one of a select few chosen for the Academy of Culinary Arts Scholarship where she began her three-year apprenticeship-based training in London. Working for Roux Dining in the city district, Alex spent her weekends working stages around Michelin starred restaurants and hotels wherever she could. After her apprenticeship, Alex specialised in pastry at the Ritz London for three years where she met Chris.
Chris and Alex booked a spur of the moment one-way ticket to Sydney, Australia in 2011 and spent six-months travelling through Southeast Asia along the way.
Together, they worked for chef-hatted restaurants and prestigious event catering companies in Sydney before moving to the Whitsundays to be a part of the opening team for One&Only Hayman Island. They’ve since headed up the kitchens of Palazzo Versace on the Gold Coast, Emporium Hotel South Bank, Brisbane and most recently at Herve’s Restaurant & Bar, Albion, Brisbane.
Ready for a new chapter, Chris and Alex join Beechmont Estate to lead The Paddock restaurant in an exciting new venture and say they cannot wait to work even closer with local makers and producers to provide a real paddock-to-plate dining experience. Their ethos is to find the best ingredients from South East Queensland and translate that onto a plate of food – it’s an honour to work with it every day.
