Culinary and Gastronomy Award: The 2024 nominees

Benoit Rivault is the owner of Le Petit Marché (NSW), a charming épicerie located in Newport, Sydney. He has made an incredibly positive impact on the French-Australian community, particularly in Newport and its surrounding areas, by showcasing authentic French ingredients and traditions rooted in his heritage and extensive career in hospitality in both France and Australia.

Entering Le Petit Marché, customers are welcomed not only by outstanding French hospitality but also by innovative ideas that allow them to experience French culture and gastronomy at home. Benoît has recently introduced wine and champagne tastings, including an upcoming champagne pairing with oysters and select products from his larder. He continually surprises and delights the local community with hard-to-find French products, enhancing their appreciation for French gastronomy.

In just two years, Benoît's presence in Newport has already laid the groundwork for many positive seasons to come!

Located on one of Newport’s bustling streets, Le Petit Marché is the Northern Beaches' go-to destination for all things French and beyond. The shop offers an exquisite selection of hard-to-find French cheeses, charcuterie, boutique French wines and champagnes, alongside pantry staples such as French jams, organic pasta, truffle oils, pâtés, and more.

Additionally, Le Petit Marché serves a variety of delicious baguette sandwiches, traditional French hampers, and seasonal specials featuring delicacies like truffles or caviar.

Benoît took ownership of Le Petit Marché in March 2022 and is committed to introducing exciting French products to the Northern Beaches community and visitors for years to come.

Born in the Loire Valley, known for its exceptional dry white wines like Sancerre, Pouilly-Fumé, Chenin Blanc, and Cabernet Franc, Benoît developed a passion for food early in life. He studied hospitality and honed his cooking techniques, terroir knowledge, and wine appreciation. He moved from France to London to further explore the art of the table and refine the type of cuisine he enjoyed serving. Benoît made Australia his home in 2004, gaining experience at some of Sydney’s finest restaurants, including Bennelong, Bondi Icebergs Fine Dining, Guillaume, and Chiswick.

After 22 years in the hospitality industry, Benoît is thrilled to fulfil his dream of owning a deli and sharing his love of quality food, beautiful wines, and French culture with the community.

Christophe Gregoire (ACT) is a master chef hailing from the picturesque Les Vosges region of France, renowned for its rich culinary heritage and stunning landscapes. After gaining extensive experience teaching and working globally, he settled in Bungendore, where he and his partner Josephine combine their passion for food and family at Le Très Bon.

Despite being miles from his French roots, Bungendore offers Christophe fertile granite soils ideal for cultivating truffles, berries, and other ingredients integral to French cuisine. He is dedicated to sourcing fresh, local produce, including organic meats from local providores.

Christophe's culinary philosophy embodies the French concept of terroir, highlighting the unique influence of a region’s climate and soil on its produce. This approach transforms meals into memorable gastronomic experiences, evident in the carefully crafted Le Très Bon menu. His dishes, reminiscent of a rustic farmhouse kitchen, showcase authentic French flavours and seasonal ingredients.

While rooted in tradition, Christophe’s menu surprises with unique blends of herbs and spices, often drawing inspiration from his travels and the tropical flavours of French colonial islands. Signature dishes sit alongside classics like foie gras, truffles, and escargot, making every dining experience at Le Très Bon a true celebration of culinary artistry.

Clement Demarais (Accor, SA) is a passionate entrepreneur deeply committed to promoting French-Australian relations through culinary innovation. As an ESSEC MBA hospitality leader with two decades of experience in diverse managerial, entrepreneurial, and intrapreneurial roles, Clement has gained a wealth of knowledge and expertise in the industry.

With a background in business development, he has held positions as General Manager and Business Leader, and more recently, he led the launch of a new business in Adelaide CBD — PARC Brasserie & Bar. He strives to bring a fresh perspective to the culinary world, emphasising the fusion of French and Australian flavours.

Ninth-generation winemaker Dominique Portet (VIC) chose the cool climate of Coldstream in the Yarra Valley as the home for his eponymous winery, established in 2000. This move marked both the culmination of a determined search for grape growing terroir to rival his native Bordeaux and the beginning of a new chapter in a winemaking legacy that dates back to France in the early 1700s.

Dominique's journey in winemaking began at one of the world’s most esteemed wine properties, Château Lafite-Rothschild, where his father, André Portet, served as régisseur. He honed his skills at Montpellier University of Oenology and later served as a wine-buying adviser during his compulsory military service. His extensive experience spans vintages in the Médoc, Rhône Valley, and Provence, as well as time with Champagne giant Moët et Chandon and at his brother Bernard’s Clos du Val estate in Napa Valley.

Dominique's connection to the Yarra Valley is profound. He describes it as possessing "a charm, a beauty that engulfs you," and appreciates its fragrance and structure, reminiscent of Bordeaux. Since 1976, he has been a pioneer in the renaissance of Australia’s cool-climate wine industry, founding notable sparkling wine houses such as Taltarni in the Pyrenees and Clover Hill in Tasmania.

At the Dominique Portet winery, Dominique blends tradition with innovation, crafting wines that reflect the region's unique terroir while honouring his rich heritage. His commitment to quality and sustainability has earned him recognition as a leader in the industry, inspiring a new generation of winemakers.

Through his entrepreneurial spirit, Dominique Portet continues to shape the narrative of Australian winemaking, creating exceptional wines that resonate with both local and international audiences. His dedication to excellence and passion for the craft make him a distinguished figure in culinary and gastronomic circles.

As head chef at Four Frogs Crêperie (NSW), Guillaume Pham, who hails from the heartland of crêpes, Brittany, has been a driving force behind the restaurant’s success, bringing the perfect blend of tradition and innovation to its menu.

One of Guillaume’s significant contributions is his monthly specials, which have become a hallmark of the restaurant. These specials consistently showcase the depth and versatility of French cuisine, ranging from La Boeuf Bourguignon Galette to La Pavlova Crêpe. These dishes not only highlight his expertise in balancing flavours but also demonstrate his commitment to preserving the rich culinary heritage of his homeland while embracing new flavours from around the world. Guillaume creates dishes that reflect a global perspective while staying true to French traditions.

Guillaume’s creativity truly shone during all three of Four Frogs' GH Mumm Champagne Degustation Dinners in 2024, where he crafted exquisite menus that celebrated the rich culinary traditions of French fine dining. Each dish incorporated crêpes in some way, adding a unique twist that guests adored. The menu featured standout dishes such as Lobster Crepe Aumônière with Champagne Sabayon Sauce and Mille-Feuille à la Vanille infused with fresh truffle. These creations exemplified his ability to elevate traditional French flavours using contemporary techniques, providing diners with a memorable and refined gastronomic experience.

Guillaume’s dedication to his craft, innovative approach to traditional French cuisine, and ability to create dishes that respect and reinvent culinary traditions make him a standout nominee for the Culinary and Gastronomy Award. His work helps bring one of France's most beloved culinary traditions to Sydney, showcasing the richness of French cuisine to a new audience.

Ivan Larcher (Long Paddock & The Cheese School, VIC) is known throughout the cheese world as the ‘cheese doctor’ or ‘cheese whisperer.’ He is both a master cheesemaker and a globally renowned cheese expert, providing technical cheesemaking advice and teaching commercial cheesemakers around the world since 2006, including in Australia, France, the UK, the USA, Spain, Portugal, Canada, Slovenia, Sweden, Norway, Israel, Austria, Croatia, and Brazil.

Ivan’s services are in high demand, and he is widely regarded as the best in his field of expertise: artisan dairy. He has had a significant impact on farmhouse and artisan cheesemaking worldwide, especially in Australia, while also running his own farmhouse cheesemaking operation in central France with his wife, Julie.

In recent years, Ivan has focused on Australia, initially providing technical support to the Australian Specialist Cheesemakers’ Association before moving with his family to Australia to establish and run an exciting new cheesemaking venture, The Cheese School, along with its commercial cheesemaking arm, Long Paddock Cheese, in central Victoria.

The purpose of this venture is to introduce Australian consumers to a range of fine cheeses and fresh dairy products, many of which are unique to those otherwise available here, and to teach others how to make such high-quality dairy products. The vision is to support and galvanise Australia’s small but growing artisan dairy industry to become as established and successful as Australia’s high-quality boutique wine, coffee, olive oil, and craft beer industries.

Since commencing four years ago, cheeses made under the Long Paddock Cheese label have been widely acclaimed as some of Australia’s best, including recognition from the renowned delicious. magazine Producer Awards and the International Cheese & Dairy Awards in the UK. Students have flocked to The Cheese School to take advantage of both professional and enthusiast cheesemaking courses and consulting services.

Ivan has also successfully trained a talented team of French and Australian artisans passionate about cheese to make, care for, and sell these products, as well as gradually take on more of the teaching and consulting work done through The Cheese School. A sign of success in achieving his vision for Australia’s artisan dairy industry is that the first Australian cheesemaker Ivan trained at Long Paddock Cheese has recently left to establish his own farmhouse cheese making venture.

Lucas and Alyce Blanck are the dynamic couple behind Kerri Greens (VIC), an innovative winery located in the heart of Mornington Peninsula. With a commitment to crafting exceptional single-site wines from their self-managed vineyards in Balnarring and Red Hill, they blend tradition with modern techniques to produce truly unique offerings.

Winemaking is in Lucas's blood; he hails from Alsace, where his family's legacy continues at Domaine Paul Blanck. This rich heritage informs their philosophy, which beautifully merges Alsatian purity with Australian ingenuity. Their wine range features traditional Mornington Peninsula staples, such as Chardonnay and Pinot Noir, alongside Alsatian favourites like Gewurztraminer and Riesling.

At Kerri Greens, the expression of site is paramount. Lucas and Alyce aim to showcase the exceptional quality of their fruit, sourced from vineyards that range from approximately 20 years old to a heritage site planted in 1981, which produces the distinguished Hickson Chardonnay.

Their winemaking approach embraces minimal intervention, utilising wild yeasts and neutral oak, while keeping sulphur usage to a bare minimum. This philosophy ensures that each bottle reflects the unique characteristics of the land, embodying both the couple’s pioneering spirit and deep respect for their craft.

Philippe Mady (Dynamic Wines, NSW) spent most of his career in the automotive industry working for French brands on different continents.

A car enthusiast but also a wine lover (in moderation), Philippe is always keen to share his knowledge about the particularities of the various wine regions of the world and the next best boutique wineries here in Australia. He likes to make the wine tasting experience inclusive and unintimidating.

Recently he decided to take a right turn to work in the wine industry to embrace his passion. “Driving or Drinking, you have to choose!”

Philippe Mouchel (Philippe Mouchel Consulting & Philippe Restaurant, VIC) is renowned as one of the world's top French chefs, boasting an impressive culinary career that spans the globe, with experience in prestigious restaurants across the USA, Japan, Hong Kong, France, and Australia. His culinary journey is marked by numerous awards and recognitions, including being honoured as an Officier de Mérite Agricole by the French government for his significant contributions to French culture.

A true innovator in the kitchen, Philippe is celebrated for his elite cooking techniques and contemporary flair, which he seamlessly blends to create fashionable French cuisine. His passion for food and dedication to excellence have earned him accolades and the heartfelt respect of colleagues and diners alike, establishing him as a beloved figure in Melbourne's culinary scene. Philippe is now seeking exciting opportunities to showcase his talents and further elevate the dining experience through his exquisite French dishes.

Pierrick Boyer (Reverie Cafe, VIC) is celebrated as Australia’s premier French pastry chef, renowned for his exceptional skills and dedication to the highest standards of French culinary tradition. In 2017-2018, he was honoured as the Gault & Millau Pastry Chef of the Year, solidifying his reputation in the culinary world.

In 2024, Pierrick was awarded the title of Chevalier du Mérite Agricole, recognising his contributions to the culinary arts. Based in Prahran at 31 Izett Street, he offers a range of services, including kitchen consulting, menu planning, cooking classes, and demonstrations, as well as franchising opportunities.

His career is further distinguished by accolades such as the Médaille de Bronze de la Défense Nationale in 1995 and service with the United Nations Peacekeeping Corps. Pierrick's commitment to excellence and innovation in pastry makes him a sought-after collaborator in the culinary community. Follow his culinary journey on social media: Instagram and Twitter @pierrickboyer, and find him on Facebook, YouTube, and Google+ as Chef Pierrick Boyer.

Quentin Zerr (Qollection Patisserie, NSW), a talented young pastry chef, has always dreamed of conquering the world of pastry-making. Originally from Strasbourg, at just 32, he has already accumulated over 17 years of experience in the industry. After completing a comprehensive training course in France, notably at the prestigious Le Meurice palace, where he worked alongside renowned chefs such as Cédric Grolet and Maxime Frédéric, he decided, nine years ago, to move to Australia, a country where gastronomy is thriving.

His Australian adventure began at the Intercontinental in Sydney, where he quickly impressed with his expertise and creativity. His desserts, which combine French techniques with local ingredients, captivated even the most discerning palates.

After a few years, Quentin joined the prestigious Four Seasons, where he spent five enriching years. Thanks to his dedication and talent, he rose through the ranks to become Executive Pastry Chef. Under his leadership, the hotel’s patisserie gained widespread acclaim, attracting gourmets and culinary critics alike.

In 2022, Quentin was named Australian Pastry Chef of the Year, in recognition of his hard work and passion for pastry. Building on his experience in various luxury establishments, in 2024, he embarked on a new adventure: opening his own patisserie. With his inimitable French touch, Quentin aims to create a space where each creation tells a story, where every bite invites customers on a journey. He seeks to bring the elegance and refinement of luxury to his shop, offering a unique experience to his patrons.

Quentin embodies French passion and savoir-faire while catering to the tastes and expectations of both his French and Australian clientele. His patisserie, a reflection of his background and inspirations, is set to become a must-visit destination for lovers of refined sweets. Very active on Instagram, he regularly shares his creations with his many followers, garnering admiration and envy.

His signature dessert, the Saint-Honoré, has become a staple at weddings, events, and even for everyday indulgence. Each of Quentin’s signature desserts is a work of art, a testament to his expertise and love of pastry.

Scott Eger is the General Manager of Sofitel Adelaide (SA), where he is renowned for his unwavering support of the local community. With a commitment to fostering connections, Scott consistently offers significantly discounted prices for events and plays a key role in hosting ambassadors and dignitaries, all while striving to strengthen community ties.

Scott brings extensive hotel management experience within leading organisations, which has honed his solid business acumen alongside rounded leadership, service, and technical skills. His core expertise lies in food and beverage development and high-end operational delivery, ensuring excellence across all facets of large-scale hotel and resort operations.

His specialisation in team and leadership development is pivotal to his approach. Scott excels in executing training programmes that enhance guest quality management and drive performance across the board. Additionally, he has a keen eye for business and outlet concept development, along with a strong focus on revenue management, ensuring the hotel’s ongoing success.

Scott's dedication to the hospitality industry and his proactive involvement in community initiatives have made him a respected figure in both the culinary and cultural sectors. His leadership style fosters a collaborative environment where staff are empowered to deliver exceptional service, contributing to a vibrant guest experience at Sofitel Adelaide.

Through his efforts, Scott not only elevates the standard of hospitality but also champions the arts and culture within the community, making a lasting impact on Adelaide's social and culinary landscape. His commitment to excellence and community engagement truly sets him apart as a leader in the industry.

Stephane Mott (Label Baguette, NSW) is a passionate French baker and entrepreneur, dedicated to bringing the authentic taste of French bread to Australia through his specialty bakery, Label Baguette, located on Anzac Parade in Maroubra. With a commitment to traditional baking methods, Stéphane aims to introduce Australians to the joy of French baguettes and pastries.

Having previously worked as a commercial baker in large-scale production environments, Stéphane has shifted his focus to craft a more personal and authentic baking experience. His extensive background includes overseeing production for supermarket chains, but he felt unfulfilled in corporate settings. A memorable incident at Goodman Fielder, where he was reprimanded over a minor production issue, solidified his desire to pursue his passion on his own terms.

At Label Baguette, Stéphane keeps his menu intentionally simple, offering just a handful of items, including baguettes, croissants, and waffles. This minimalist approach reflects his philosophy of quality over quantity, ensuring that each product is crafted with care. He uses only French wheat and yeast, which lend his bread a unique texture and flavour. Stéphane’s baguettes are baked throughout the day, ensuring customers can enjoy them fresh and aromatic at any time.

While his loyal French clientele appreciates the authenticity of his offerings, Stéphane is equally excited by the growing number of Australian patrons who have discovered his bakery. His mission is to educate and entice local customers to experience French bread as it is meant to be enjoyed. The positive feedback from Australian customers reassures him that he is on the right path.

One of Stéphane’s standout products is his Liege waffles, made from a brioche dough injected with chunks of raw sugar, reflecting his northern French heritage. He is also experimenting with a new sourdough starter he discovered in a rural French oven, aiming to bring a piece of tradition from his homeland to Australia.

With plans to expand his offerings while maintaining the essence of a traditional French boulangerie, Stéphane Mott is not only a baker but a cultural ambassador, sharing the rich traditions of French gastronomy with the Australian community. His unwavering dedication to quality and authenticity makes Label Baguette a cherished gem in Maroubra.

Victor Persinette is the owner of K-sein Fromagerie (VIC), a French-inspired cheese shop proudly located in South Melbourne Market. Founded in February 2022, we specialise in offering a carefully curated range of cheeses sourced from both Australia and Europe, with a particular focus on French varieties. Our dedication to quality and authenticity ensures that each product meets the highest standards, whether locally sourced or imported directly from France.

At K-sein, we maintain close relationships with our cheesemakers, allowing us to provide in-depth knowledge and ensure that every cheese we stock reflects the best of French and Australian traditions. Our curated selection of European cheeses, many of which are directly imported, harmonises beautifully with Australia's vibrant cheese scene, showcasing the best of both worlds.

Our name, "K-sein," pays homage to the milk protein casein and serves as a playful nod to our French roots, blending tradition with a personal touch from our founder, Victor.

As a French-Australian business, we proudly celebrate the unique synergy between these two cultures. Whether you're a connoisseur or just beginning your cheese journey, K-sein Fromagerie invites you to explore our offerings and experience the passion behind every cheese we present."

Established in 2017 by longtime friends Thomas Cauquil and Vincent De Soyres (NSW), Frenchies Bistro & Brewery specialises in bringing customers together for memorable food and beverage experiences. The venture has since expanded to include the award-winning Frenchies Bakery & Pâtisserie.

Working closely with local Australian producers, farmers, fishermen, and providores, Executive Chef and Co-Founder Thomas Cauquil, along with his esteemed team of French-trained chefs, develops modern, produce-driven dishes. Their approach highlights the freshest seasonal ingredients and shapes dishes around what they discover while foraging and at the fish markets each morning.

Meanwhile, Frenchies' beers, spritzes, and more are brewed across two sites at The Cannery in Sydney. These beverages are specially designed to complement the cuisine, with Brewery Director and Co-Founder Vincent De Soyres developing award-winning drinks that push the boundaries of traditional categories and styles.

The drinks are unpasteurized and free from additives, allowing them to evolve over time and continuously surprise customers' senses and emotions.

From the food to the drinks, everything is made in-house. Thomas creates bespoke menus tailored to dietary requirements and special occasions, while Vincent crafts paired beverages to suit every taste.