Founding chefs

Sébastien Houillon

Sébastien Houillon is from the Bordeaux region. He began in London in 1997, joining Gordon Ramsay’s first two-Michelin-starred Aubergine, then worked at the brasserie group Chez Gérard and Regent’s College. He came to Australia in 2002, held positions across a number of restaurants and ran his own catering business before taking charge of Délidoor’s kitchen, where he creates and oversees recipe development, produce sourcing and the relationships with local suppliers. His work there is an argument about a category: frozen food in Australia has long been assumed industrial by default, and he set out to prove otherwise, cooking from scratch with the technique of a restaurant kitchen, without processed ingredients or added flavours, and building every sauce from scratch. Bœuf bourguignon became one of the kitchen’s signature dishes, and is the reason the day exists. In 2022 he collaborated with Indigenous chef Aunty Beryl Van-Oploo on a series of dishes built around native ingredients.

Links

Visit ↗ @delidoor_au