Founding chefs

Philippe Mouchel

Philippe Mouchel was born in Normandy, into a family where his father, mother and grandmother all cooked, and apprenticed at Le Grand Cerf in Évreux. In 1975, out of military service, he wrote to a chef he had met only briefly asking for work; the reply sent him to Lyon, and he spent the next twenty-five years with Paul Bocuse, opening and running his restaurants in Hong Kong, Guangzhou, Houston and Tokyo. Bocuse sent him to Melbourne in 1991 to open Restaurant Paul Bocuse at Daimaru, which in 1994 became the only restaurant in Australia awarded five hats. He stayed. Langton’s, Liberté in Sydney, The Brasserie at Crown and PM24 followed, each of them hatted, before he opened Philippe on Collins Street. He wrote More than French with Rita Erlich, with a foreword by Bocuse, and is President of Bocuse d’Or Australia.

Links

@philippe_restaurantmelb