Didier is the sous chef, originally from Belgium, and John is the head chef, originally from Brisbane; as much as they are opposite, the two share a close bond fueled by the heat of the kitchen and a love for fine food. I had the chance to talk with Didier and John and found their joint passion for fine culinary delights make it hard to separate them from one another.
Have you always wanted to be a chef?
Didier: Yes, from about the age of 12 or so, grandmother had been a pastry chef for the Belgium royal family during from 1936 till 1948, so I guess some of that rubbed off on to me.
How would you define your style?
John: As graceful as a frog in a sock – but food is a passion.
What is your feature flavour?
Didier: I don’t have any particular feature flavour, I just believe that all ingredients if used correctly can influence the overall flavour of a particular dish and bring a well balanced experience; make the angels dance on the tip of your tongue.
Obsessive compulsive about?
John: Life in general. I just don’t stop and why would I as there are only 24 hours in a day.
Didier: Seasoning ,lack of or too much.
What do you love about this business?
John: Being first in the kitchen in the morning and turning all the equipment on and feeling the monster warm up, the rush of a service (I am still shaking the pans) and the banter of the team.
An ingredient you can't live without?
John: Parmigiano Reggiano.
Didier: Hmmm... it’s not so much the ingredient but what is made from it; the cow, for the butter, cream and cheese made from its milk, but then there is also the goat, eggs... sigh.
Most 'eyebrow raising' menu item?
John: Lemon ravioli in a Thai consomme with a candied strawberry!
Didier: In Australia, it would have to be horse meat.
Signature dish?
Didier: Currently, crème brulee.
John: When I make a dish I am happy with, I think about it then, and decide is this really a signature dish...or just a twist of something else?