Halcyon House is proud to announce the appointment of Baxter Newstead as Executive Chef of Paper Daisy, the hotel’s hatted restaurant and one of Australia’s most celebrated regional dining destinations.
With more than 18 years’ experience across acclaimed Australian and international kitchens, Newstead brings a rare combination of technical precision, creative clarity and thoughtful leadership. His cooking is grounded in a strong sense of place — shaped by seasonality, local produce and an intuitive understanding of landscape — making him a natural fit for Paper Daisy and its Northern Rivers setting.
Newstead joins Paper Daisy following an extensive tenure at Stockholm’s Michelin-starred Ekstedt, where he worked directly under renowned chef Niklas Ekstedt. As Assistant Head Chef and later Head Chef, Newstead led culinary operations across multiple international venues, including Stockholm, London and aboard the MSC World Europa cruise ship. Immersed in Nordic philosophy, he honed a deep respect for provenance, preservation and elemental cooking — principles that continue to underpin his approach today.
Central to his work at Ekstedt was fire-based cooking and fermentation, techniques traditionally used to preserve and express ingredients at their peak. Those methods now inform a style of cooking that responds directly to environment and season, allowing flavour, texture and restraint to take precedence over embellishment.
His career also spans some of Australia’s most respected kitchens, including Vue de Monde, Wildflower, Saffire Freycinet and Noma Australia, where he further developed his appreciation for native ingredients and regionally driven cuisine.
Closer to home, Newstead’s work as Head Chef at Knee Deep Wines in Margaret River earned national recognition, with the restaurant named Regional Restaurant of the Year by Gourmet Traveller and Newstead awarded Regional Chef of the Year by the West Australian Good Food Guide — accolades that reflected his ability to translate place into plate.
At Paper Daisy, Newstead will bring a produce-first, seasonally led approach that celebrates the diversity of the Northern Rivers. His menus will evolve organically, shaped by close relationships with local growers, fishermen and producers — whether that’s line-caught seafood from the nearby coastline, small-batch dairy from the hinterland, or peak-season fruit and vegetables sourced just kilometres from the kitchen.
Rather than imposing a fixed signature style, Newstead’s focus is on allowing the region to lead — creating dishes that feel instinctive, generous and quietly expressive of where they are.
“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 Newstead’s appointment reflects the continued evolution of both Paper Daisy and Halcyon House.
“Baxter brings a depth of experience, a clear creative point of view and a very considered leadership style,” says Hojden. “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.”
Under Newstead’s leadership, Paper Daisy will continue to evolve with confidence — offering a dining experience that feels elevated yet effortless, and remains deeply connected to its coastal setting and community.
