Rated as one of the world’s finest French chefs, Philippe Mouchel and his je ne sais quoi have delighted Australian diners for 28 years.
The Normandy-born chef began cooking at 16 but it was a meeting with Paul Bocuse’s chef, Roger Jaloux, shortly after this that would influence his career forever. Three years after meeting Bocuse himself, Philippe was asked to relocate to Tokyo to work in Bocuse’s new restaurant. Philippe continued his career as head chef of Bocuse’s restaurants in Lyon, Hong Kong and Houston, before relocating to Melbourne in 1991 to open the restaurant Paul Bocuse at Daimaru.
Since then, Philippe has been at the helm of acclaimed Melbourne venues Langton’s Restaurant and Wine Bar, The Brasserie by Philippe Mouchel at Crown Melbourne and PM 24, an ode to his Normandy heritage. Philippe opened in the CBD in June 2016, offering a nouveau bistro experience to Melbourne diners.
As well as picking up countless honours from local food media, Philippe Mouchel has also been recognised for his significant contribution to the Victorian culinary scene, receiving the Vittoria Legends Award from The Age Good Food Guide in 2012 and being named Chef of the Year at the 2011 Savour Australia Restaurant Catering Awards for Excellence. In 2017, he was the president of the Australian Organising Committee for the Bocuse d’Or Competition, the same year Australia achieved its highest ranking.
Philippe collaborated with Rita Erlich on his first cookbook, More than French, published in 2011.
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