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”.

team-member-img

Fabian Oliveau

Head Chef - Frenchies Brasserie Noosa

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, Fabian continues to innovate the menu, bringing a sophisticated edge to traditional French cuisine, inspiring a team of his own.

team-member-img

Jeremy Pace

Head Chef - Frenchies Brasserie Elanora

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.

team-member-img

Muriel Dayde

Front of House Manager - Frenchies Brasserie

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.

team-member-img

Gabriel Rodrigues

Senior Sous Chef - Frenchies Brasserie Elanora

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.

team-member-img

Guillaume Kuhn

Sous Chef - Frenchies Brasserie Elanora

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.