
Halcyon House has appointed Baxter Newstead as Executive Chef of Paper Daisy, the hotel’s hatted restaurant in the Northern Rivers.
Newstead brings more than 18 years’ experience across Australian and international kitchens, with a cooking style shaped by seasonality, local produce and a strong sense of place. His appointment signals the next chapter for Paper Daisy as it continues to refine its regionally driven approach.
He joins the restaurant following an extended period at Stockholm’s Michelin-starred Ekstedt, where he worked under chef Niklas Ekstedt.
During his time there, Newstead held senior leadership roles across multiple international venues, including operations in Stockholm, London and aboard the MSC World Europa cruise ship, deepening his grounding in Nordic cooking philosophies.
That experience shaped a focus on fire-based cooking and fermentation, techniques used to highlight ingredients at their peak and respond closely to season and environment. These principles continue to inform Newstead’s restrained, produce-first style.
His career also includes time in some of Australia’s most respected kitchens, including Vue de Monde, Wildflower, Saffire Freycinet and Noma Australia, where he further developed an appreciation for native ingredients and regional cuisine.
At Paper Daisy, Newstead will focus on a seasonally led menu shaped by close relationships with Northern Rivers growers, fishermen and producers. Ingredients will be drawn from the surrounding coastline, hinterland and nearby farms, allowing the region to guide the direction of each menu.
“Paper Daisy has a strong sense of place and an ease that really resonates with me,” says Newstead.
“After years working internationally, I was drawn to the opportunity to cook in a way that feels grounded and intuitive, while still pushing myself creatively. The produce in this region is extraordinary, and I’m excited to let the landscape, the seasons and the people behind the ingredients guide the food.”
Halcyon House General Manager Magnus Hojden says the appointment reflects the continued evolution of both Paper Daisy and Halcyon House.
Hojden says: “Baxter brings a depth of experience, a clear creative point of view and a very considered leadership style.
“He understands what it takes to deliver food at the highest level, while still creating an experience that feels relaxed and genuine. His approach is a natural fit for Paper Daisy, and we’re excited about where he will take the restaurant next.”
Source: Wanderlust Union
Find more dining out updates on Crumb Wire.