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CHEF<br />
GUILLAUME<br />
BRAHIMI<br />
Paris-born Guillaume’s<br />
passion for cooking began<br />
at an early age. Following<br />
a two-year apprenticeship<br />
at Aux Charpentiers, he<br />
accepted a position as<br />
Commis at the three-star<br />
Michelin restaurant La Tour<br />
Dargent, progressing to Chef<br />
de Partie during his three<br />
and a half years.<br />
In 1986, Guillaume received an invitation to<br />
join the kitchen of Joel Robuchon at the well<br />
known Three-Star Michelin restaurant, Jamin<br />
in Paris. During his four years, he progressed<br />
from Chef de Partie to Sous Chef before<br />
moving to Australia.<br />
After investigating the restaurant market, he<br />
opened a small restaurant in Sydney called<br />
Pond. Within six months of opening, Pond<br />
earned Two Chef Hats in the Sydney Morning<br />
Herald Good Food Guide.<br />
After his meteoric success, he was<br />
approached by the owner of prestigious<br />
Sydney restaurant, Bilsons at Circular Quay.<br />
At that time Bilsons (later renamed Quay), had<br />
no Chef Hats. He enthusiastically accepted<br />
the challenge and between 1995 and 1996, he<br />
had achieved Two Chef Hats.<br />
By 1998, Guillaume had achieved the highest<br />
accolade of Three Chef Hats. During this time<br />
he was also a finalist for two years in Gourmet<br />
Traveller Magazine, Restaurant of the Year.<br />
At the turn of the new millennium, and having<br />
achieved great success at Quay, Guillaume<br />
accepted an offer to be the Food Consultant to<br />
one of Sydney’s leading clubs, Tattersalls Club.<br />
During this time, Guillaume committed to<br />
establish his own restaurant. In late 2001,<br />
he was awarded the prestigious and most<br />
sought after contract to take over the flagship<br />
restaurant at the Sydney Opera House,<br />
Bennelong.<br />
Guillaume worked with leading Australian<br />
architect, Dale Jones-Evans to refurbish the<br />
spectacular venue and in November 2001<br />
opened Guillaume at Bennelong.<br />
By early 2002, the restaurant was named<br />
by Conde Naste Traveller as one of the top<br />
50 new restaurants in the world. In 2003<br />
Guillaume at Bennelong was awarded Two<br />
Chef Hats in the Sydney Morning Herald’s<br />
Good Food Guide and Best New Restaurant.<br />
That same year it was named Australian<br />
Gourmet Traveller’s Restaurant of the Year.<br />
In 2005 Guillaume at Bennelong won the Visa<br />
International Restaurant and Catering NSW<br />
Metropolitant Award for Excellence, winner<br />
of Restaurant of the Year and Fine Dining<br />
Restaurant.<br />
His restaurant achieved a 3 star rating in<br />
Gourmet Traveller’s Restaurant Guide and a<br />
Three Chef Hat status in 2007.<br />
Guillaume is committed to various charities<br />
and an active board member of The Sydney<br />
Cancer Centre Foundation and the Bestest<br />
Foundation. In 2008 Guillaume launched Bistro<br />
Guillaume in the Crown Casino in Melbourne.<br />
Guillaume lives in Sydney with his wife<br />
Sanchia and three daughters, Constance,<br />
Honor and Violet.<br />
IRON CHEF