Guillaume Brahimi
Encyclopedia
Guillaume Brahimi is a French-born chef based in Sydney, Australia. He is currently head chef of Guillaume at Bennelong restaurant located at the Sydney Opera House
.
, where following a two year apprenticeship at Aux Charpentiers he secured a position as Commis at the three-star Michelin restaurant La Tour d'Argent, eventually graduating to Chef de Partie
after several years. In 1986, at the age of 19, Brahimi took up an opportunity to work with the French master chef Joël Robuchon
at Robuchon's Jamin restaurant in Paris. Over the course of four years Brahimi progressed through the ranks to the position of Sous Chef, before deciding to relocate abroad.
It was Sydney
, Australia
that Brahimi chose as his new home. Here he opened his first restaurant, Pond in Kings Cross, which quickly found favour with diners and critics alike, earning the establishment Two Hats from the Sydney Morning Herald Good Food Guide within months of opening.
Following this successful venture, Brahimi accepted an offer to captain the restaurant Bilson's (later renamed Quay) at Sydney's Circular Quay. Between 1995 and 1996, Brahimi lifted the restaurant from its mediocre stature to Two Hat status. By 1998 the restaurant had earned Three Hats from the Good Food Guide, joining the ranks of the few elite Sydney restaurants to earn this accolade each year.
In 2001, Brahimi secured the contract to run the prestigious Bennelong restaurant at the Sydney Opera House
. The restaurant underwent extensive refurbishment and opened later that year, renamed Guillaume at Bennelong.
Since its opening, Guillaume at Bennelong has garnered numerous awards from such publications as Conde Naste Traveller and Gourmet Traveller magazine. The restaurant was also awarded Two Hats in the 2004 and 2005 editions of the SMH Good Food Guide, and eventually Three Hats in 2006 and 2007. The restaurant however fell back to Two Hat status in 2008.
In 2008, Brahimi launched Bistro Guillaume at Melbourne's Crown Casino
. The restaurant is styled on the classic French bistro, and serves traditional bistro fare.
Brahimi has written food columns and articles for the Sydney Morning Herald and other publications. He is also actively involved in a number of charities, hosting several charity events at his restaurant over the years. Outside of life in the food industry, Brahimi is known to be an avid rugby
fan, and a keen supporter of the French National Rugby Team
.
on Channel Seven
, specializing on French cooking.
Sydney Opera House
The Sydney Opera House is a multi-venue performing arts centre in the Australian city of Sydney. It was conceived and largely built by Danish architect Jørn Utzon, finally opening in 1973 after a long gestation starting with his competition-winning design in 1957...
.
Background
Brahimi's career began in FranceFrance
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
, where following a two year apprenticeship at Aux Charpentiers he secured a position as Commis at the three-star Michelin restaurant La Tour d'Argent, eventually graduating to Chef de Partie
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
after several years. In 1986, at the age of 19, Brahimi took up an opportunity to work with the French master chef Joël Robuchon
Joël Robuchon
Joël Robuchon is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France in cuisine in 1976...
at Robuchon's Jamin restaurant in Paris. Over the course of four years Brahimi progressed through the ranks to the position of Sous Chef, before deciding to relocate abroad.
It was Sydney
Sydney
Sydney is the most populous city in Australia and the state capital of New South Wales. Sydney is located on Australia's south-east coast of the Tasman Sea. As of June 2010, the greater metropolitan area had an approximate population of 4.6 million people...
, Australia
Australia
Australia , officially the Commonwealth of Australia, is a country in the Southern Hemisphere comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands in the Indian and Pacific Oceans. It is the world's sixth-largest country by total area...
that Brahimi chose as his new home. Here he opened his first restaurant, Pond in Kings Cross, which quickly found favour with diners and critics alike, earning the establishment Two Hats from the Sydney Morning Herald Good Food Guide within months of opening.
Following this successful venture, Brahimi accepted an offer to captain the restaurant Bilson's (later renamed Quay) at Sydney's Circular Quay. Between 1995 and 1996, Brahimi lifted the restaurant from its mediocre stature to Two Hat status. By 1998 the restaurant had earned Three Hats from the Good Food Guide, joining the ranks of the few elite Sydney restaurants to earn this accolade each year.
In 2001, Brahimi secured the contract to run the prestigious Bennelong restaurant at the Sydney Opera House
Sydney Opera House
The Sydney Opera House is a multi-venue performing arts centre in the Australian city of Sydney. It was conceived and largely built by Danish architect Jørn Utzon, finally opening in 1973 after a long gestation starting with his competition-winning design in 1957...
. The restaurant underwent extensive refurbishment and opened later that year, renamed Guillaume at Bennelong.
Since its opening, Guillaume at Bennelong has garnered numerous awards from such publications as Conde Naste Traveller and Gourmet Traveller magazine. The restaurant was also awarded Two Hats in the 2004 and 2005 editions of the SMH Good Food Guide, and eventually Three Hats in 2006 and 2007. The restaurant however fell back to Two Hat status in 2008.
In 2008, Brahimi launched Bistro Guillaume at Melbourne's Crown Casino
Crown Casino
Crown Casino and Entertainment Complex is a large casino and entertainment precinct located on the south bank of the Yarra River, in Melbourne, Australia. Crown Casino is a unit of Crown Limited....
. The restaurant is styled on the classic French bistro, and serves traditional bistro fare.
Brahimi has written food columns and articles for the Sydney Morning Herald and other publications. He is also actively involved in a number of charities, hosting several charity events at his restaurant over the years. Outside of life in the food industry, Brahimi is known to be an avid rugby
Rugby football
Rugby football is a style of football named after Rugby School in the United Kingdom. It is seen most prominently in two current sports, rugby league and rugby union.-History:...
fan, and a keen supporter of the French National Rugby Team
France national rugby union team
The France national rugby union team represents France in rugby union. They compete annually against England, Ireland, Italy, Scotland and Wales in the Six Nations Championship. They have won the championship outright sixteen times, shared it a further eight times, and have completed nine grand slams...
.
Food
Brahimi's food has been described as "contemporary Australian cuisine with French influences". His dishes seek to celebrate Australian produce, articulated in modern style through French technique. The dishes might range from his signature East-meets-West entree, "Basil infused tuna with mustard seed and soy vinaigrette", to Italian-inspired "Roasted marron wrapped in proscuitto with risotto, veal jus and truffle", to dishes closer to the classical French repertoire such as his "Duck Confit with pommes pont neuf, foie gras and truffle".Television
Brahimi has been an in-house chef on the Australian version of Iron ChefIron Chef
is a Japanese television cooking show produced by Fuji Television. The series, which premiered on October 10, 1992, is a stylized cook-off featuring guest chefs challenging one of the show's resident "Iron Chefs" in a timed cooking battle built around a specific theme ingredient. The series ended...
on Channel Seven
Seven Network
The Seven Network is an Australian television network owned by Seven West Media Limited. It dates back to 4 November 1956, when the first stations on the VHF7 frequency were established in Melbourne and Sydney.It is currently the second largest network in the country in terms of population reach...
, specializing on French cooking.