Philippe Mouchel
Executive Chef
The Brasserie by Philippe Mouchel, Melbourne, Australia

After doing an apprenticeship in his native Normandy (at the Hôtel le Grand Cerf, Evreux), at the age of 19, Philippe went to work for two years in Bordeaux where he met Roger Jaloux, Chef for Paul Bocuse. At the request of Paul Bocuse, Philippe worked in Tokyo where he spent four years, before joining Hong Kong.

He has finally settled in Melbourne, where his latest restaurant, The Brasserie by Philippe Mouchel, which opened in May 2004, features innovative modern French cuisine, Australian and French wines, exemplary service and stylish décor. The menu reflects Philippe’s passion for hearty and robust flavours, while each dish makes the best of quality produce, served simply and with panache.