AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Paul Leete
Paul Leete

Paul Leete

Born: Central Coast, NSW

History: I trained at Pier Nine seafood restaurant in Brisbane city before going on to work at Il Centro Restaurant and Bar, also in Brisbane.  I travelled the world and worked at Terence Conran’s Quaglino's restaurant in London.  After that I returned to Australia and moved to the Sunshine Coast to take up the position of Executive Chef at Sails Restaurant Beach Restaurant & Bar, where I have been for the last 14 years.

Have you always wanted to be a Chef?
No, the career more or less found me and I have loved it ever since. 

How would you define your style?
Light and healthy contemporary Australian - developed, sourced, prepared and served with integrity.

What is your feature flavour these days?
Whatever is in season, prepared with little fuss.

Obsessive compulsive about?
Quality, seasonal produce.

Your greatest culinary inspirations?
My wife, who could not cook to save herself but has an incredible palate for flavour and texture.

What do you love about this business?
Its energy and creative environment.

An ingredient you can’t live without?
Fresh seafood.

Signature Dish: BBQ mud crab with roast garlic butter

Sails Beach Restaurant & Bar

Sails Beach Restaurant & Bar

Set right on Noosa’s beachfront, the multi-award-winning Sails Beach Restaurant & Bar offers contemporary dining with stunning ocean views. Day or night, Sails is chic yet laidback, with alfresco seating perfect for capturing the sea breezes and coastal setting, complemented by a seasonal menu of simple yet creative Modern Australian dishes, designed to delight and inspire. Based on the freshest local produce, be tempted by an entrée of sand crab lasagne, raw tomato sauce, herb salad and pecorino; or blowtorched-rump, lime, chilli, puffed rice, tom kah and a rice wafer. Delve into enticing mains such as indulgent butter-poached Moreton Bay bug, sauce from the shell and Sails’ Caesar salad; paired with a wine from Sunshine Coast’s largest selection, stored in three purpose-built cellars.

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