Guillaume Brahimi's Profile

Chef Guillaume Brahimi
Basil-Infused Tuna with Soy Vinaigrette
Guillaume Brahimi is one of Australia's most well regarded chefs. The French born chef trained in Paris under Michelin-starred chef Joel Robuchon before moving to Sydney in the 1990s. Guillaume won the prestigious contract to take over the flagship restaurant at the Sydney Opera House, Bennelong in 2001 and, after a refurbishment, opened this spectacular venue in November 2001 as Guillaume at Bennelong.

Under Guillaume’s guidance, the restaurant went on to win almost every major accolade in Australian food, as well as international recognition. It was named by Conde Nast Traveller as one of the top 50 new restaurants in the world and by 2003 held Two Chefs Hats in the Sydney Morning Herald's Good Food Guide as well as its Best New Restaurant and Australian Gourmet Traveller's Top 100. In 2013, Guillaume and his team regained their three-hat status in the 2014 Sydney Morning Herald Good Food Guide, and Guillaume was awarded Vittoria Legend Award for his outstanding long-term contribution to the restaurant industry.

Guillaume at Bennelong had its last service on New Year's Eve 2013 and Brahimi and his acclaimed team have since opened Guillaume in June 2014. Located in Sydney's Eastern Suburbs in Paddington, in the historic former site of Darcy's restaurant, Guillaume continues the high standard of service and food they become renowned for at Bennelong.

Guillaume also owns Bistro at the Crown Entertainment Complex in Melbourne which won Best New Restaurant in both the Gourmet Traveller 2009 Restaurant Guide and The Age Good Food Guide and has held one hat since 2012. In September 2012, Guillaume opened his second Bistro Guillaume in Crown Perth, which also won one hat in 2013.

In 2009 Guillaume authored his first book, Guillaume: Food for Friends, and in 2012 published his second book, French Food Safari, a celebration of the incredible breadth and diversity of French food traditions that was also a television series on SBS.