Meet the Frenchies Brasserie team
At Frenchies Brasserie, French-born chefs Fabian Oliveau and Jeremy Pace are supported by a talented team in the kitchen and on the restaurant floor who are dedicated to providing customers with a dining experience that is “très mèmorable”.
Meet Jeremy Pace – Head Chef Frenchies Elanora
Jeremy joined Frenchies Brasserie in 2019, having worked with some of Europe’s great chefs in France and Ireland, including the 1 Michelin-star restaurant Le Temps de Vivre in Roscoff, France. He worked as Guillaume Brahimi’s senior sous chef at Guillaume at Paddington before assuming the role of Head Chef at Bistro Guillaume Sydney in 2016.
Jeremy grew up in Brittany on the north west coast of France. He loves cooking classic French food, particularly seafood and vegetables – especially the vegetables that are available in autumn and winter. Jeremy says he loves cooking for other people and making them happy when they eat the food.
He was attracted to Frenchies Brasserie Elanora Heights because of the quality of the food and the cooking and because it’s a “great, well-structured restaurant”. He’s looking forward to cooking with different cuts of meat.
And Jeremy admits to loving a nice steak with bearnaise sauce and frites.
Meet Muriel Dayde – Front of House Manager
Muriel was born in Toulouse, south of France, in a family where good food and wine was – and still is – a must.
When Muriel arrived in Sydney as a backpacker 12 years ago, she started to work in a small restaurant. And from that point realised food was her dream.
Muriel has experience in a number of restaurants in Australia and for the last ten years with the team at Pilu, Freshwater and Akuna Bay. Muriel brings her passion to create and deliver a unique customer experience.
Gabriel Rodrigues, Senior Sous Chef Elanora
Brazilian-born Gabriel has been cooking since he was little. His professional cooking career started in South America, where he built his depth of experience with French cuisine.
Since arriving in Australia in 2014, Gabriel has developed his skills in Sous Chef roles on Sydney’s Northern Beaches. Prior to joining the Frenchies Brasserie team he worked at the Beach House in Avalon.
Gabriel is Senior Sous Chef at Frenchies Brasserie and is is a vital part of the Frenchies Brasserie team at Elanora Heights, where he helps create a truly unique French dining experience. He brings equal measures of passion, professionalism and personality to the Frenchies Brasserie team.
Guillaume Kuhn, Sous Chef Elanora
Born in Strasbourg, Alsace, Guillaume grew up in a small farming village, where there was always a love of comfort food and traditional cuisine from France and around the world.
Guillaume’s first job was at the Hilton Hotel Strasbourg, and from there he moved to London Park Lane, where he learnt about fine dining. He travelled to Toronto, Canada, where he was part of the opening of the Four Seasons Hôtel with the famous chef Daniel Boulud.
Guillaume says he has two distinct cuisine influences, inherited from his parents: the heavy, creamy French food from his father, and the distinct flavours of Reunion
Island Creole cooking from his mother.
He likes to innovate and challenge the norm while respecting the history of a dish.
Fabian Oliveau, Head Chef Noosa
Fabian grew up in Normandy, France, where food is right at the heart of family life.
His career has spanned three continents, following his passion to bring the very best of French cuisine to the table.
And he has built his career working alongside the very best, including at the exquisite Joel Robuchon 3 Michelin *** restaurant set in the famous MGM Mansion, Las Vegas.
Since arriving in Sydney in 2012, Fabian has held the position of Sous Chef at the highly acclaimed Centennial Sydney.
As Head Chef at Frenchies Brasserie Noosa, Fabian continues to innovate the menu, bringing a sophisticated edge to traditional French cuisine, inspiring a team of his own.
Eileen Schumacher, Restaurant Manager Noosa
Eileen grew up in Germany and had the chance to travel long term to Switzerland, India & Kenya.
She spent a lot of time with her grand auntie who used to cook, her mother is a nutritionist – a real foodie family!
She started work at 16 years old in a cafeteria on weekends & her curiosity led her to do an apprenticeship as a Restaurant specialist and from there she went to the world famous Swiss hospitality management school in Lucerne (SHL).
As an ambitious and quality driven person she worked in luxury hotels across the world.
During this time she also worked with Head Chef, Fabian Oliveau.
Today she lives in Paradise, works with amazing food & loves providing an exceptional customer experience.
Chris Ah-Choon, Sous Chef Noosa
Chris was born In Mauritius & is a third generation chef. His family own Chinese restaurants. Since 5 years old he was helping in the kitchen. After high school, it was obvious that he would will go into hospitality where he learnt french cuisine. Chris was fascinated by french techniques and presentation, and he did his apprenticeship under a M.O.F (Meilleur Ouvrier de France – the most awarded of French Chefs).
After moving to Australia, he worked alongside celebrity chef like Neil Perry, Justin North and Benjamin Greeno.
With experience in many top restaurants throughout Sydney, Chris brings a wealth of talent and and experience an is looking forward to being part of Noosa!
Nicolas Zimmermann, Chef de Partie Noosa
Originally from Switzerland, he has lived in Europe & Australia for almost equal amounts of time. His first inspirations towards food came through his parents. He travelled throughout Europe as a child & this provoked a taste for different flavours and opened his horizon for many different cultures.
Zimmi moved to Australia when he was 16 & was introduced to hospitality life in year 11. He completed some work experience at a restaurant in Noosa Heads called “Berardo’s” working with Rebecca Scully and Geoffroy Marcq.
After finishing school, he completed his apprenticeship then worked at Whisky Boy, Bistro Boardwalk, Café le Monde & Ricky’s Bar & Grill.
Having started at Frenchies Brasserie Noosa, he is learning new techniques to grow his knowledge and looks forward to the summer season!