She has been described as ‘legendary’ and a ‘pastry maestro’. Fittingly, Philippa Sibley has earned a reputation as one of the country’s finest dessert and pastry chefs.
Although Philippa’s passion for pastry emerged early on, it was during a stint in England and France that her fate was sealed. Having secured positions at the renowned Le Gavroche, Est, Quaglino’s and Harvey’s in London, Philippa was then appointed Chef de Partie at France’s three-starred La Cote Saint Jacques restaurant.
After arriving back on Australian soil in 1996, it wasn’t long before Philippa had opened the acclaimed est est est restaurant in Melbourne. Luxe followed in 1998, before Philippa moved to Ondine in 2001.
All three restaurants collected three hats in The Age Good Food Guide, and est est est and Ondine the coveted Best New Restaurant award. It was for her work at Ondine that earnt Philippa The Age Good Food Guide Chef of the Year Award 2004.
Philippa has returned to her love of both savory and sweet as Executive Chef at Albert St Food & Wine. The wine bar, restaurant and produce store in Brunswick offers the best of Mediterranean eating and it’s here that Philippa will focus on seasonal, sustainable ingredients from local producers.
Jason Rodwell has fast become one of Melbourne’s most highly regarded Head Chefs, well respected by the several of the greatest chefs in Australia, France and the UK whom he has worked alongside for over 14 years.
Raised in the beautiful NSW Snowy Mountains, Jason grew up surrounded by the rhythms of the seasons, fresh produce and the farmers who grew it. His passion for produce, instilled by his grandparent’s remarkable vegetable garden and their family farm, lead him to work and learn in some of the best kitchens in the world.
In 2001 upon completing his formal training in Canberra Jason joined the team at Atlantic Manuka as Sous Chef, which rapidly became the first ACT restaurant to be awarded 2 Chef Hats in the SMH Good Food Guide.
The world beckoned, driven by his love of exceptional produce and the desire to learn, Jason moved to London in 2003. Here he trained his Asian palate alongside David Thompson at the 1 Michelin starred Nahm by cooking a cuisine that was new to him and gaining immense culinary experience.
He then joined Gordon Ramsey at 3 Michelin Star Royal Hospital Road which imbued him with a love of French cuisine and the skills, discipline and knowledge required to produce it.
Returning to Australia, over the next 5 years Jason headed the kitchens at Aubergine and Watersedge, honing his management skills and natural attention to detail running efficient teams, budgets and maintaining local supplier relationships while receiving additional Chef Hats awards and other accolades.
To further build his career, skills and experience he then moved to France in the summer of 2008 where he worked at 1 Michelin Star Auberge du Bon Laboureur and Chalet Le Torrent. Additionally this allowed him to explored the great wine regions of France, its cheese makers and the village produce from Breton to Toulouse.
Returning to Australia, Greg Doyle promptly engaged his services as Sous Chef at the esteemed 2010 3-‐Hatted Pier Restaurant, Rose Bay Sydney, infusing his skills with a love of seafood and technique.Currently he runs the kitchens of Albert St Food & Wine as Head Chef with Executive Chef Philippa Sibley, achieving multiple accolades including consecutive Chef Hats, a nomination for Best New Restaurant and becoming an Australian Gourmet Traveller Top 100 restaurant.