Restaurant: SoBo

It was Xavier Mouche (the first) who had the most profound influence on Xavier Mouche (the third), encouraging the gastronome within through extensive dining in some of Europe’s best restaurants. Born in Switzerland, and growing up with a mother and father who saw food as fuel, it was regular trips to Alsace with his grandfather that began the intrigue. At 11 his grandfather spontaneously instructed him to “pack your bags we’re going around France: eating.” Breaking the family’s long professional tradition (previous generations have all been lawyers), Mouche left their 103 year-old home to work as a chef in Geneva.

He has travelled the world as a chef, from New Zealand and Australia, back to Europe. In 1994 he became the Sultan of Brunei’s personal chef on the Royal Yacht Squadron. He also did stints with some of Europe’s finest chefs, Alain Ducasse and Guy Savoy, who remain inspirations for Mouche. Returning to Australia he worked and travelled around the country, and has now made his (culinary) home at Sydney’s iconic Bondi Beach. SoBo, in the shell of Hugo’s, has wowed locals with its gorgeous design and fresh clean flavours … well, what’s good enough for the Sultan ...

Libby Travers