Philippe Mouchel

Born: France Evreux, Normandy

 

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? 

Quality product.

 

Your greatest culinary inspirations? 

Paul Bocuse, of course!

 

Most ‘eyebrow raising’ menu item? 

Western Australian Manjimup black truffle (when fresh in season).

 

Signature dish: Anything with black truffle (when fresh in season)

Chef's Recipes

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