A Culinary Journey at Melbourne’s Highest Table
Atria at 80 Floors, Where Taste Meets Altitude
FROM humble beginnings in Queensland to commanding the kitchen at Melbourne’s highest dining destination, Chef Paul Lewis brings over 30 years of global experience to Atria, the signature restaurant atop The Ritz-Carlton, Melbourne. FCI sat down with him to talk mentorship, fire-cooked flavours, and the secret to staying devoted after decades in the kitchen.
Atria Restaurant - curated menus inspired by region
Atria, their signature restaurant is offering a refined yet welcoming dining experience set against sweeping views of the city skyline. With a focus on seasonal local produce, elegant design, and impeccable service, Atria is where elevated cuisine meets Melbourne’s culinary soul.
With over three decades of culinary experience and a philosophy rooted in his hands-on passion, and purposeful sourcing, Chef Paul is shaping the next generation of chefs while redefining luxury dining in Australia.
Executive chef Paul Lewis
Highlights of Atria
Atria at The Ritz-Carlton, Melbourne offers an intimate dining experience with approximately 72 seats. The layout is designed to maximize both comfort and the breathtaking views from the 80th floor, making it ideal for refined dining, special occasions, and private events.
Chief’s Son whiskey dry-aged Blackmore Wagyu from the Grill
Barongarook Pork Scotch from the Otways
Dry-aged Great Ocean Duck from near the Twelve Apostles
Thorpdale Dutch cream potatoes and Koo Wee Rup asparagus
Paperbark baked lobster, kangaroo, octopus, lamb, and wagyu
Desserts featuring Victorian citrus, lemon myrtle ice cream, and Chief’s Son Whisky dark chocolate
Most recently
Chef Lewis served as Culinary Director at One & Only, Reethi Rah, in the Maldives. He has cooked alongside Michelin-starred Andrew Walsh (Cure), Gregoire Berger (Ossiano) and Dave Pynt (Burnt Ends), as well as luminaries including the late Michel Roux Snr and Serge Vieira.
About The Ritz-Carlton Hotel Company, LLC
Delivering the Gold Standard in service in coveted destinations around the world, The Ritz-Carlton Hotel Company, LLC currently operates more than 120 hotels in over 35 countries and territories.
The new Spring menu is available for a limited time only.
Chef Q&A: Paul Lewis — Leading with Heart at Atria, The Ritz-Carlton Melbourne
Where did your culinary journey begin? I was born in Brisbane, right near the Sunshine Coast in sunny Queensland.
What’s your go-to cheap eat in Melbourne? There’s a bowl of Chinese pork on La Trobe Street that’s unbeatable. It’s simple, comforting, and full of flavour.
What keeps you going after 30 years in the kitchen? It’s the fact that I still love cooking. Even with all the paperwork that comes with being an Executive Chef, I know when to step away from the desk and stay close to the stove. Creating food with heart — that’s what drives me every day.
Native Australian ingredients are also key to his ethos, with Atria’s new menu leaning heavily on local producers and produce
Your advice to young chefs? Be honest, stay true to who you are, and always be open to learning — from everyone. Some of the best lessons I’ve learned came from commis chefs just starting out. Stay humble, take feedback with grace, and never stop growing.
Favourite kitchen tool? My boning knife. It’s not flashy, but it’s reliable and feels like an extension of my hand.
Most controversial menu item? Anything cooked over fire. It’s not just technique — it’s about flavour, texture, and intention.
Scaling the impressive heights of Atria Restaurant, on the 80th floor of The Ritz-Carlton, Melbourne.
What do you love most about Melbourne? The produce, hands down. I’ve built incredible relationships with local purveyors — some I first met while cheffing overseas. And the coffee? Nothing beats a proper Melbourne long black.
Can you share a story behind a successful dish at Atria? Two come to mind: the Blackmore Wagyu terrine and the Great Ocean Duck. Atria has long been known for its duck, and we’ve refined it in a modern way. As for the Wagyu terrine, we swapped out the usual pork for premium beef — guests love it and many return just for that dish.
Creating a destination where discerning diners can enjoy elevated cuisine in a welcoming, relaxed atmosphere.
How do we keep attracting young chefs to the industry? Mentorship and training. Give young chefs the tools and support to grow stronger.
Most useful cookbook? Charcutería: The Soul of Spain by Jeffrey Weiss. It’s a Spanish favourite I return to often.
Classic vs. modern cuisine — where do you stand? Classic is the foundation. Once you’ve mastered it, modern techniques become meaningful and powerful.
Atria’s Private Dining Room designed to host up to 16 guests
Your obsession ingredient? A good salt. It may sound simple, but proper seasoning is everything — it’s the backbone of flavour.
Top tip for working with purveyors? Work with those who deliver on quality. If the product doesn’t match the promise, hold them accountable — respectfully. Clear communication and consistency are key.
Each dish is crafted to reflect the land it comes from, offering guests a sensory journey through Australia’s diverse regions.
Atria bookings
Level 80 Ritz Carlton Hotel
650 Lonsdale Street, Melbourne 3000
Phone: (03) 9122 2888
Menu: www.atriadining.com.au
Atria provides an exclusive and atmospheric space unlike any other in Melbourne.