Fabian Oliveau, Head Chef
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.
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
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, most recently at the Beach House, Avalon.
Gabriel is now making his mark as Senior Sous Chef at Frenchies Brasserie, creating a truly unique French dining experience. And he brings equal measures of passion, professionalism and personality to the Frenchies team.
Guillaume Kuhn, Sous Chef
Born in Strasbourg Alsace, Guillaume grew up in a small village around the farms. There was always a love 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 I learnt about fine dining. He travelled to Toronta, Canada, where he was part of the opening of the Four Seasons hôtel with the famous chef Daniel Boulud.
Guillaume has two influences from his parents ,the heavy creamy French food from his father ,and the Kreol side of Reunion Island from his mother.
He likes to innovate & challenge the norm while respecting the history of a dish.