Test your Design IQ
MANILA, Philippines - Who is the French born chef whose Bennelong restaurant at the Sydney Opera House is considered one of the best in the world and who is considered the French Rugby Team’s very enthusiastic mascot?
He was born in Paris on Aug. 11, 1967 and his passion for cooking began at a very early age. Following a two-year apprenticeship at Aux Charpentiers, he accepted a position as Commis at the three-star Michelin restaurant, La Tour D’argent, and became chef de partie in three-and-a-half years.
In 1986, he received an invitation to join the kitchen of Joel Robuchon at the well known three-star Michelin restaurant Jamin in Paris. After four years, he was ready to accept his next challenge — a move to the other side of the world, Australia.
After looking into the restaurant market in Australia, he opened a small restaurant in Sydney called Pond. Within only six months, Pond earned a record breaking Tow Chef Hats and a 16/20 rating.
After his meteoric success with Pond, he was approached by the owner of the prestigious Sydney restaurant Bilsons at Circular Quay. At that time Bilsons, which was later renamed Quay, had no chef hats and a rating of 11/20.
He enthusiastically accepted this challenge and by 1996 achieved two chef hats and a 16/20. By 1998, he had achieved the highest accolade of Three Chef Hats, one of only four restaurants to achieve this tribute. With a rating of 17/20, it was awarded as Australia’s Best French Restaurant.
In late 2001, he was awarded the prestigious contract to take over the flagship restaurant at the Sydney Opera House, Benenlong. He worked with leading Australian architect Dale Jones Evans to refurbish this spectacular venue, and opened the restaurant in November 1002.
By early 2002, the restaurant was named by Conde Nast Traveller as one of the top 50 new restaurants in the world, and in 2005 got a three-star rating in Gourmet Traveler’s Restaurant Guide
His food has been described “contemporary Australian cuisine with French influences.”
In 2008, he launched Bistro Guillaume in Crown Casino in Melbourne, which goes back to his Gaelic roots, serving authentic bistro fare, which is delicious and thoroughly irresistible to the palate. An expert design team led by Kerry Phelan has created an atmosphere that is bright and airy, casually chic yet with a few unexpectedly quirky surprises.
Last week’s question: Who is this sculptor who creates life sized installations of disturbing scenes?
Answer: Folkert de Jong
Winner: Tomasito Gonzales of Pandacan
