French-born Guillaume Brahimi trained under Michelin-starred chef Joel Robuchon in Paris before moving to Sydney in the 1990s.
In late 2001, Guillaume won the prestigious contract to take over the flagship restaurant at the Sydney Opera House and in November 2001 opened Guillaume at Bennelong. The restaurant went on to win almost every major accolade in Australian food. Guillaume at Bennelong had its last service on New Year’s Eve 2013. In 2014 Guillaume was awarded Vittoria Legend Award for his outstanding long-term contribution to the restaurant industry.

In 2009 Guillaume formed a partnership with Crown Entertainment Complex (Melbourne) and open Bistro Guillaume. In September 2012, Guillaume opened his second Bistro Guillaume in Crown Perth.

In August 2016, Guillaume opened his own Bistro Guillaume in Sydney’s CBD, creating a bistro that was the perfect place for a classic meal, a business lunch or a special occasion. A place where people would like to eat on a regular basis because it is relaxed and there are plenty of French Classics on the menu.

In 2010, Guillaume authored his first book, Guillaume: Food for Friends, and in 2012 published his second book, French Food Safari, was also a television series on SBS. In 2015, Guillaume: Food for Family was released featuring the families of Cate Blanchett, Justin Hemmes and Mark Bouris amongst others, with proceeds being donated to the NBCF.

In late 2014, Guillaume was a recipient of the Chevalier de l’Ordre National du Merite (Knight of the National Order), a prestigious honour endowed by the French government for outstanding services rendered to France in Foreign Affairs and International Development. In 2015, Guillaume was named Chef of the Year at the annual GQ Men Of The Year awards.



Managing Director, The Smith & Lucy Liu


Michael Lambie is a culinary trailblazer. His career started at age 12; peeling potatoes, cleaning fridges
and washing the greens three nights a week at his parent’s pub in Castle Mayne, Essex. It was here
the cooking bug bit him.

At 15, Michael moved on to an apprenticeship at Claridges Hotel, part of a team of more than 80 chefs.
His talent was identified early and Lambie joined Restaurant Konigshof in Munich, then a two Michelin
starred restaurant almost as soon as he completed his training. After a few years, he returned to London
and the three Michelin starred Waterside Inn in Berkshire, working with the inimitable Michel Roux.
From there, it was on to Marco Pierre White’s self titled restaurant in Knightsbridge as Head Chef,
further developing his skills, discipline and knowledge before eventually finding his way to Melbourne.
This was clearly London’s loss and our gain. He joined the Van Handel brothers at The Stokehouse,
forging his career and culinary identity offering something very different to a city dominated by a largely
Italian cafe culture.

Lambie brought discipline to The Stokehouse, demanding kitchen staff start at 7.45am, wear chef
whites, hats and butchers aprons, clean down the kitchen and cool rooms three times a day, and halt
the use of frozen seafood. He was also considered part of the Brit Pack invasion (with Ian Curley,
Raymond Capaldi, Paul Wilson, Jeremy Strode and Donovan Cooke), and ignited a new sense of
excitement in to Melbourne’s dining environment.

Lambie was offered a partnership in the then new Van Handel establishment, Circa, at The Prince,
winning three chefs hats in its first year of operation. Lambie developed a bright menu, heavily
influenced by French cuisine and with more than a little inspiration from his mentor, Marco Pierre

His partnership with Jo and Paul Mathis at Taxi, part of the new development, which would become
iconic in Federation Square, cemented his position as one of Melbourne’s most exciting and innovative
chefs. The mix of pan Asian, European and Japanese cuisines was, for its time, revolutionary and
cutting edge. The restaurant was voted ‘Restaurant of the Year’ after just six months and achieved two
chefs hats. His signature style still dominates Taxi Kitchen.

Lucy Liu | 27 Oliver Lane, Melbourne VIC 3000 | 03 9639 5777 |
Michael opened Lamaros ‘Gastro Pub’ with business partner Pam Lamaro in this quirkie 2007 South
Melbourne pub which transformed the pub dining in Melbourne and became an instant hit. Michael
sold Lamaros in 2009 which has facilitated his hospitality endeavours.

The Smith followed in 2012 and since then, Lambie with business partner Scott Borg, opened Lucy Liu
in Oliver Lane. “We have a great model with our restaurants. We are constantly busy and that’s
because we offer quality at the right price and in the right environment. I am thrilled to be able to
develop the careers of others now, serving as their mentor. I have done this with Scott, Zac (Cribbes,
Executive Chef at Lucy Liu) and with Brad (Simpson, Executive Chef at The Smith)” Lambie offered.
He has been a culinary trailblazer for more than 20 years, since arriving in Australia. The moniker
certainly fits.


Chris Taylor 2

Chris has been residing in Perth since 1984, with roles as executive chefs in 5 star hotels moving into to the renowned Frasers complex in Kings Park which he opened in 1993.

He has embraced the many opportunities and soon discovered that using the best local produce available and buying astutely from trusted suppliers was the best recipe of all. With that as his focus he soon carved an indelible mark in the Perth food scene and has consolidated his reputation for a high quality product. It is an unmistakable trademark of each of his iconic Perth hospitality venues: Fraser’s Restaurant, BWG Steakhouse, The Old Brewery Steakhouse and Microbrewery, Botanical Café Kings Park, five venues in the new T1 terminal and the Virgin Domestic terminals, 2 venues at the newly opening DFO as well as functions and external catering through Fraser’s Events & Catering.

His belief in Western Australian food and wines see him travel extensively, nationally and internationally, educating chefs and providores of the quality of produce available from Western Australia. Such is the strength of his conviction that the WA Tourism Commission and the West Australian Government frequently employ Chris to promote the very best that we have to offer through cooking classes and demonstrations, high profile dinners, gala events and trade exhibitions.  


Executive Chef, Cable Beach Club Resort & Spa

Sooveer Baichoo

Cable Beach Club Resort & Spa’ Executive Chef, Sooveer Baichoo, is an innovative chef with over 15 years of experience.

Sooveer completed his training under 3 Michelin star chef Michael Sciolo at Belle Mare Plage Resort in Mauritius. Sooveer is passionate about creating unique dishes using new techniques and trends. Many of his dishes are showcased throughout the resort’s four restaurants.


Executive Chef, Kichi Kichi


It was a chef apprenticeship in a beautiful boutique hotel in the Cotswolds that cemented Stuart Mitchell’s love for a chef’s career. At the young age of 19, Stuart embarked on world travels, following his tastebuds which took him to Cape Town. By 22, Stuart had worked his way up to sous chef within a five-star hotel in the tourist town of Hermanus. He would soon go on to run the hotel’s fine dining restaurant and write the hotel’s signature cookbook.

Stuart’s career soon took him to Kuala Lumpur, Malaysia, where he ran a French restaurant at the Shangri-La Hotel before eventually heading back to the U.K. For five years, Stuart worked at two of London’s iconic restaurants – the Michelin-starred Bibendum and the former Boxwood by Gordon Ramsay, before a sea change brought him to Australia.

Landing in Australia, a stint as Head Chef at Asian-inspired restaurant Barque in East Fremantle inspired Stuart to cook with different flavours. Lured away from classic French cooking, his burgeoning love for Asian food began in a vibrant corner of Fremantle, eventually bringing him to the iconic shores of Cable Beach, where he now runs the kitchen at Cable Beach Club Resort & Spa’s iconic restaurant Kichi Kichi. At Kichi Kichi, Stuart’s years of travel continue to inspire the changing menu, which feature fresh local delicacies alongside international flavours.

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