Chef Paul Lewis is cooking up a storm with his team when we interrupt him to do an interview. The storm in question is a wide array of mouth watering Balinese-inspired dishes for Le Méridien Bali Jimbaran, where he is now leading as the Executive Chef. The Brisbanite was a self confessed bad boy, until an eventful meeting with a friend who persuaded him to try cooking. "I never looked back," he says. After finishing his TAFE degree in Brisbane, he cooked in various establishments around Australia, including Crown Casino in Melbourne and Burswood Entertainment Complex in Perth.