Restaurateur
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
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
Julien Audibert-Lebon
Julien Audibert-Lebon is a talented French chef who is making a name for himself in the Sydney food scene. Born and raised in Paris, Julien developed a passion for cooking at a young age and went on to train at some of the best culinary
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
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
Julien Audibert-Lebon
Julien Audibert-Lebon is a talented French chef who is making a name for himself in the Sydney food scene. Born and raised in Paris, Julien developed a passion for cooking at a young age and went on to train at some of the best culinary
in Melbourne