People
Hervé Dudognon
Hervés Restaurant and Bar is Brisbane’s new home for celebrating exceptional, respected French- inspired food and wine. The restaurant was named one of Brisbane’s Top French restaurants by Delicious and the Courier Mail, and awarded 13 Hats at the 2023 AGFG. Hervés falls under the
Mike Ying
Introducing Mike Ying, the heart and soul behind Cinnabuns, Melbourne’s go-to destination for French pastry perfection. Mike’s patisserie prowess was honed in the esteemed halls of Ecole de boulangerie de Paris, where he excelled in his BEP patisserie before advancing with a Mention Complémentaire, outstripping
Chris Dyer
Head Chef Chris Dyer has been perfecting his craft for over two decades. He started his food journey at the renowned steak and rotisserie restaurant The Lion Hotel in Adelaide, Australia, before heading to London to hone his skills and run his own kitchen. Along
Thomas Cauquil & Vincent De Soyres
Longtime friends, Thomas and Vince met at Albert de Mun Hotel and Catering School in Paris in 2005, where Thomas was training to be a chef and Vince was honing his skills as a brewer. Avid explorers, in their spare time the pair would travel
Marc Frissard
From a young age, fine French patisserie has always been a passion for Marc Frissard. In Vendée, France Marc began his 2 year apprenticeship in the craft of cake and pastry making at the age of 15. After working as a Pastry Chef, Chocolatier, Consultant
Antoine Corre
Antoine Corre has been working at Le Bouchon in Balnarring for more than 5 years now, he originally hails from Brittany in the northwestern corner of France.A historic region famous for its beautiful seafoods products, so it should come as no surprise that Antoine’s speciality
Killian Zesko
Meet Killian, our talented venue manager at L’Heritage. Killian has been a part of our team for a while now and we believe it’s time for a reintroduction…With a background in fine dining hospitality, Killian started his career at the young age of 15 as
Harry Stockley
Introducing Harry, Our In-House Sommelier at L’Heritage We feel incredibly fortunate to have Harry on our team. His extensive knowledge of wine and undeniable passion for the craft make him a valuable asset to our restaurant. Harry is an expert at selecting the perfect pairing
Tim Menger
Tim has been working as a chef for 30 years now starting his career at The Edge in East Sydney under Gary Skelton before moving onto such places as The Centennial Hotel with its wood fired grill, rotisserie, and pizza oven. Finishing his apprenticeship under
Frederic Naud
WHEN St Emillion-born and raised Frederic Naud came to dinner at Bistro Thierry in 2009, he wondered how much of the French experience owner Thierry Cornevin had captured. It didn’t take long to find out. Settling into a corner table, Frederic was taken with the
Hervé Dudognon
Hervés Restaurant and Bar is Brisbane’s new home for celebrating exceptional, respected French- inspired food and wine. The restaurant was named one of Brisbane’s Top French restaurants by Delicious and the Courier Mail, and awarded 13 Hats at the 2023 AGFG. Hervés falls under the
Mike Ying
Introducing Mike Ying, the heart and soul behind Cinnabuns, Melbourne’s go-to destination for French pastry perfection. Mike’s patisserie prowess was honed in the esteemed halls of Ecole de boulangerie de Paris, where he excelled in his BEP patisserie before advancing with a Mention Complémentaire, outstripping
Chris Dyer
Head Chef Chris Dyer has been perfecting his craft for over two decades. He started his food journey at the renowned steak and rotisserie restaurant The Lion Hotel in Adelaide, Australia, before heading to London to hone his skills and run his own kitchen. Along
Thomas Cauquil & Vincent De Soyres
Longtime friends, Thomas and Vince met at Albert de Mun Hotel and Catering School in Paris in 2005, where Thomas was training to be a chef and Vince was honing his skills as a brewer. Avid explorers, in their spare time the pair would travel
Marc Frissard
From a young age, fine French patisserie has always been a passion for Marc Frissard. In Vendée, France Marc began his 2 year apprenticeship in the craft of cake and pastry making at the age of 15. After working as a Pastry Chef, Chocolatier, Consultant
Antoine Corre
Antoine Corre has been working at Le Bouchon in Balnarring for more than 5 years now, he originally hails from Brittany in the northwestern corner of France.A historic region famous for its beautiful seafoods products, so it should come as no surprise that Antoine’s speciality
Killian Zesko
Meet Killian, our talented venue manager at L’Heritage. Killian has been a part of our team for a while now and we believe it’s time for a reintroduction…With a background in fine dining hospitality, Killian started his career at the young age of 15 as
Harry Stockley
Introducing Harry, Our In-House Sommelier at L’Heritage We feel incredibly fortunate to have Harry on our team. His extensive knowledge of wine and undeniable passion for the craft make him a valuable asset to our restaurant. Harry is an expert at selecting the perfect pairing
Tim Menger
Tim has been working as a chef for 30 years now starting his career at The Edge in East Sydney under Gary Skelton before moving onto such places as The Centennial Hotel with its wood fired grill, rotisserie, and pizza oven. Finishing his apprenticeship under
Frederic Naud
WHEN St Emillion-born and raised Frederic Naud came to dinner at Bistro Thierry in 2009, he wondered how much of the French experience owner Thierry Cornevin had captured. It didn’t take long to find out. Settling into a corner table, Frederic was taken with the
in Melbourne