Born: France Evreux,
History: After completing my apprenticeship in Normandy, I spent most of my career working
for Paul Bocuse. I have worked around the world, including France, Japan,
USA, Hong Kong and Australia. I am
now running the brasserie by Philippe Mouchel at the Crown entertainment
complex in Southbank, Melbourne.
Have you always wanted to be a Chef?
Having a father as a chef and also loving food
and travelling, becoming a chef was the obvious choice.
How would you define your style?
Definitely French, modern, open to any new ideas
and trends. Quality produce, flavour and unique dining experiences are always
top of mind.
Obsessive compulsive about?
Your greatest culinary
Paul Bocuse, of course!
Most ‘eyebrow raising’ menu item?
Manjimup black truffle (when fresh in season).
Signature dish: Anything with black truffle (when fresh in season)