AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Olivia Méli
Born:
Houston, USA but raised in Brisbane by my French father and Kiwi mother.
History:
Brisbane:
ll Centro.
Wilsons Boathouse.
Brisbane Club.
France:
Flocons de Sel (Emmanuel Renaut).
Restaurant Joel Robuchon.
Monaco.
Hotel Saint Roch.
Courchevel.
French Polynesia:
The Brando Hotel.
Tetiaroa.
Have you always wanted to be a Chef?
Ever since my last few years of high school, when I was always cooking instead of studying.
What is your feature flavour these days?
Fresh coconuts, young and mature.
Obsessive compulsive about?
Food waste.
Your greatest culinary inspirations/influences:
My parents, Shannon Kellam, Emmanuel Renaut and Alice Sami (my partner’s grandmother).
What do you love about this business?
Absolutely everything, but especially contributing to the creation of an experience for the diners.
An ingredient you can’t live without?
Espelette pepper.
Signature dish:
Tahitian ‘chevrettes’ confied in coconut oil with Polynesian flavours.
Houston, USA but raised in Brisbane by my French father and Kiwi mother.
History:
Brisbane:
ll Centro.
Wilsons Boathouse.
Brisbane Club.
France:
Flocons de Sel (Emmanuel Renaut).
Restaurant Joel Robuchon.
Monaco.
Hotel Saint Roch.
Courchevel.
French Polynesia:
The Brando Hotel.
Tetiaroa.
Have you always wanted to be a Chef?
Ever since my last few years of high school, when I was always cooking instead of studying.
What is your feature flavour these days?
Fresh coconuts, young and mature.
Obsessive compulsive about?
Food waste.
Your greatest culinary inspirations/influences:
My parents, Shannon Kellam, Emmanuel Renaut and Alice Sami (my partner’s grandmother).
What do you love about this business?
Absolutely everything, but especially contributing to the creation of an experience for the diners.
An ingredient you can’t live without?
Espelette pepper.
Signature dish:
Tahitian ‘chevrettes’ confied in coconut oil with Polynesian flavours.