The chefs

Executive Chef Manu Feildel

Manu Feildel was destined to become a great chef from the moment he was born – his great grandfather, grandfather and father were all chefs.

From humble apprentice in his father’s restaurant in France, to Head Chef at London’s well-known restaurant Livebait (nominated UK’s best seafood restaurant in 1998).

Manu joined ”Hugo’s” at Bondi Beach in 1999 and subsequently opened the kitchen at hip ”Hugo’s Lounge” in Kings Cross. After 18 months, Manu moved on to ”Restaurant VII” (awarded Two Chef’s Hats from Sydney Morning Herald Good Food Guide). In 2004, Tony Bilson approached Manu to open his new venture ”Bilson’s”. By 2008, ”Bilson’s” had won an impressive Three Chef’s Hats for 3 years running under Manu’s executive helm.

Manu first appeared on Australian television with Channel Ten’s hit series ”Ready Steady Cook” and continues his culinary success with highly popular food series ”Boys Weekend” on Lifestyle Food and as co-host and expert judge on Channel Seven’s hit cooking reality series ”My Kitchen Rules”. Following up on great success in 2011 with his first bestselling cookbook, ”Manu’s French Kitchen”, Manu also released his much-anticipated second cookbook, ”Manu’s French Bistro” in 2012.

Chef de Cuisine Nicolas Liglet

Head chef Nicolas Liglet is a food-mad native of Toulouse, famous for its cassoulet and foie gras in south-west France.
Nicolas developed his passion for cooking at age 17 by apprenticing at 1-starred Michelin ”La Table des Frères” in Biarritz.

In 2002, he continued following his nose for great food to Marseille and worked under renowned chef Gerald Passedat at his 3-starred Michelin ”Le Petit Nice”.

Yearning to travel, he packed his bags for St Barts in the Caribbean to cook at Relais & Chateaux property ”Le Toiny” under Maxime Deschamps in 2004. Having satisfied his travel bug (for a while anyway), he returned to Monaco and trained under iconic Joel Rubuchon at his 2-starred Michelin ”Restaurant de Joel Rubuchon”.

A rare opportunity to further refine his culinary skills under New York’s legendary French master Jean Georges Vongerichten then landed Nicolas at ”Le Lagoon” in Bora Bora in 2006.

Nicolas’s sunburnt nose led him to Sydney and a stint at Guillaume Bennelong at the Opera House in 2008. After getting a whiff of Australia’s great French cuisine offerings, Nicolas opened ”Baroque Bistro” at the Rocks as Sous Chef. In 2010, he found himself at a little star L’etoile in Paddo and has been part of the family ever since.