The Quintessential Hotelier: Paul Hutton’s 40-Year Hilton Legacy

Celebrating 40 years with Hilton Hotels, Paul Hutton is the definition of a "quintessential hotelier." Leaving an indelible mark on properties worldwide, his journey is an inspiration to anyone building a career in global hospitality. Here, FCI sits down with Paul to offer a glimpse into a remarkable 40-year career defined by excellence, leadership, and legacy.

Here’s how it all began...

Paul Hutton, Area Vice President and Head of Australasia, Hilton Hotels.

In Conversation with Paul Hutton.

Born? Born in Switzerland but shaped by my career and family life in Australia.

Education? I studied Hotel Administration and Management at The Glion Institute & Hotel School in Montreux, Switzerland.

Best hotels worked? I have been fortunate to work in many remarkable hotels, but Hilton Sydney will always stand out because it has shaped so many chapters of my career. Earlier in my journey, the Nile Hilton Cairo was also incredibly special, famously opened by Conrad Hilton himself in 1959, of course, I wasn't there for the opening, but I was lucky enough to be there some 40 years later.

2015 Cutting the cake at Hilton Sydney’s 40th Birthday Party with past Hilton leaders.

What keeps you going? The people, the pace, and the privilege of working in an industry where every day is about creating experiences for others.

Favourite thing about Sydney? Sydney has a rare combination of energy, natural beauty and great hospitality, and there are few better cities in the world to enjoy a meal by the water.

Capturing the light and brilliance of an icon, Hilton Sydney never fails to impress.

Advice to future Executive chefs wanting to work at Hilton? Stay curious, be generous with your talent and remember that great hotel dining is as much about leadership and teamwork as it is about what is on the plate. And, of course, always be kind to those on the other side of the pass.

How many languages do you speak? I speak English and French, plus enough hospitality vocabulary from around the world to get myself into trouble.

Does a Luke Mangan-style "brand chef" still drive buzz and high standards in hotel dining? A high-profile chef can absolutely create momentum, but what is most important with any celebrity chef is that they are a pragmatic and collaborative partner through both good and more challenging financial times. When that is matched with a clear concept, strong hotel operations and a genuine connection to place, it can be a very successful formula.

Next-level hospitality at Waldorf Astoria due to open early 2027 in Sydney.

Early influences? My earliest influences were the hotels, kitchens, and dining rooms where I first learned that hospitality is really about care, discipline and human connection. I also spent part of my childhood in the Middle East, so that region’s food and flavours remain a favourite for me today.

2000 Athenee Palace Hilton Bucharest with Kitchen leaders.

1997 Dubai Hilton UAE, Kitchen Team Celebration.

1999 Culinary Awards at the Nile Hilton, Cairo Egypt.

2016 Awarding first prize at the international Hilton Food & Beverage Masters Competition, Hilton Sydney.

Which 3 core benchmarks like sustainability or waste reduction must suppliers meet to partner with Hilton? We work with suppliers who provide consistent quality, source responsibly and are equally committed to continuous improvement on sustainability as we are.

Could a "Hilton Culinary Academy" become part of Paul Hutton’s legacy for the next generation of F&B and Executive Chefs?I would love my legacy to include more pathways for young culinary talent, because the future of hotel dining depends on how well we inspire, train and back the next generation. We all have a responsibility to reignite passion for hospitality after COVID and to remind people what a rewarding, dynamic and life-shaping industry it can be.

**Standing the Test of Time:** Proof that true quality never fades. Glass Brasserie still leads the way after all these years.

Obsession ingredient? I am less obsessed with one ingredient than I am with great local produce treated simply and with respect.

Favorite kitchen tool? A sharp knife. In every great kitchen, the fundamentals matter most.

What you learnt by travelling overseas in 2026? Travel always reminds me that while trends change quickly, guests everywhere still respond to warmth, authenticity, and a strong sense of place.

Favourite sport? I enjoy walking and hiking most these days, and have a soft spot for sports that brings people together, and, of course, go the Demons.

Favourite cheap eat? A great bowl of noodles or a good sandwich, because the best food does not always need to be complicated.

2025 Celebrating Hilton Sydney’s 50th Birthday alongside Alan Watts, Curtis Stone, Jill Dupleix and Terry Durack.

Tributes & Well-Wishes

Industry veterans and long-time colleagues including Gary Johnson, Joe Pavlovich, Madusha Olupathage, Kazi Hassan, and Carl Middleton, want to pay tribute to Paul Hutton on his 40th anniversary with Hilton Hotels:

Joe Pavlovich - Warmest congratulations on 40 years with Hilton, Paul. Opening Glass with the wonderful Alasdair France was a career highlight, made even better by your outstanding leadership. Thank you for four decades of excellence at Sydney Hilton. (Note: Alasdair France was Glass Brasserie's opening Restaurant Manager from 2005–2008, guiding it to its first hat, and later F&B Operations Manager overseeing 100 staff across six outlets), Joe Pavlovich.

**Setting the Standard:** Joe Pavlovich and his team of 20, ready to make history at Glass Brasserie.

Gary Johnson –Paul is hands-down the best GM I’ve ever worked with, and I’d jump at the chance to work with him again in a heartbeat (if I were only a few years younger!). He has been an incredible mentor to me, both professionally and personally. Beyond his vast industry experience, Paul’s true strength lies in his generosity, always guiding emerging leaders and giving back through his charity work. Happy Anniversary, Paul, Cheers Gary.

2009 Leadership Retreat Winery Dinner at Cypress Lakes.

**Hyde Park, 2010:** A beautiful day in Hyde Park for a picnic. Paul Hutton and Gary Johnson stepping out of the kitchen with Sydney's Executive Chefs for a quick breather.

**Chefs in the House:** Executive Chef Gary Johnson guiding an exclusive kitchen tour at Hilton Sydney.

**Behind the Pass:** Executive Chef Gary Johnson hosting the inaugural meeting of the Executive Chefs Club at Hilton Sydney.

Madusha Olupathage – Forty Years, what an incredible milestone. Your leaderships, humility, and genuine care for people have inspired so many of us. I am proud to be one of them. Thank you for everything you have contributed to our industry And to the people fortunate enough to have worked alongside you. Wishing you and your family all the happiness and good health you deserve, with sincere appreciated, Madusha.

Paul Hutton with Madusha Olupathage at Hilton Garden Inn, Darwin, swapping chef's whites for suit jackets after his move into Operations.

Kazi Hassan – Dear Paul, you are a Hilton legend and truly an industry legend. Thank you for inspiring us all to keep growing in this industry and shaping the next generation of hospitality professionals. See you back in Sydney early next year. Wishing you all the very best ahead, chef Kazi.