This chef has a ‘passion for produce and a desire to share this with the people around him’. With a portfolio of impressive roles, Chef Antoine has gathered his experience and funnelled it into his own restaurant, ‘Antoine’s Grill’. With ventures on the horizon including a new restaurant in Double Bay; this chef is certainly evolving French cuisine within Australia.


1. Your restaurant/business

Antoine's Grill

2. Describe your kitchens

Organised, sharp, hardworking, focuses on consistency.

3. Favourite Chef item and why

All their chef shirts - they are light, easy to clean, and brilliantly designed.

4. First job

Apprentice chef in 12th quarter of Paris, 'La Fregate' specialising in fresh seafood & crustaceans.

5. Your cookbook

Le Grand Livre' de cuisine by Alain Ducasse, as it represents all the French and European Modern classics with a twist, and extremely accurate recipes.

6. Awards/Achievements

Working as a personal chef to one of the heads of 'Club de Cents' and CEO of Roederer Champagne in his private hotel in Paris would have to be an achievement; this man knew haute cuisine. Between 2012-present, opening my first restaurant, Antoine's Grill. 

7. Your cooking inspiration

Seasons & nature inspires me. Most of my inspiration comes from olden day dishes that have been modernised.

8. Your speciality dish

Soft ganache of foie gras, paradise pear, sanded brioche & port.

9. Favourite dish to eat

A well-made bouillabaisse, with greatly cooked rock fish, and all its condiments.

10. Weirdest thing you have ever eaten

Dried scallops with slimy okra.

11. Favourite ice cream flavour

Chestnut, with candied chestnut pieces of course!

12. Favourite Drink

Pyla Vodka dirty martini, extra dry.

13. Favourite wine

2004 Vintage Dom Perignon - seems a bit over the top, but I've always loved its flavour and textures.

14. Who would you most like to cook for

Definitely my wife as she has, through all these years, enjoyed all my cooking and food since we first met 16 years ago.

15. Who would you least like to cook for

There isn't anybody I wouldn't like to cook for, but I do enjoy a smirk when people ask me to change my dishes or ask for 'burnt meat.

16. Favourite things to do outside of the kitchen

As my weekly working life is 75 hours a week about the restaurant and the kitchen, spending time with my wife and 2 children is a great reward. Eating out with them at many of Sydney's nice restaurants, trying to build the children's good eating habits, as my father did to me, every Wednesday growing up!

17. Your latest project

I have been working on a new project in Double Bay, which will reflect Modern French cuisine.

18. Favourite city and why

San Francisco, after living there for 6 years with my family, my wife and I had dined at many many food places to high end restaurants, but were always discovering new ones. Food was fresh; they used local produce and were creative.

19. Your greatest indulgence

Has to be crème fraiche and caviar with fresh buckwheat blinis.

20. Your all time best culinary tip

Inspire yourself, create, but do not copy.

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