Guillaume At Bennelong | Guillaume Brahimi

Guillaume Brahimi was born in Paris, France on 11 August, 1967 and became an Australian citizen in 1994.

Guillaume’s passion for cooking began at an early age. Following a two year apprenticeship at Aux Charpentiers, he accepted a position as Commis at the three-star Michelin restaurant, La Tour D'argent, progressing during his three and a half years to Chef de Partie.

In 1986, Guillaume received an exciting invitation to join the kitchen of Joel Robuchon at the well known Three-Star Michelin restaurant, Jamin in Paris. During his four years with Robuchon, he progressed from Chef de Partie to Sous Chef and was ready to accept his next challenge – a move to the other side of the world, Australia.

After investigating the restaurant market in Australia, Guillaume opened a small restaurant in Sydney called Pond. Within only six months of opening, Pond earned a record breaking Two Chef Hats and a 16/20 rating

After his meteoric success with Pond, he was approached by the owner of the prestigious Sydney restaurant, Bilsons at Circular Quay. At that time Bilsons, (later renamed Quay) had no Chef Hats and a rating of 11/20. He enthusiastically accepted this challenge and between 1995 and 1996, he had achieved Two Chef Hats and a rating of 16/20. By 1998 Guillaume had achieved the highest accolade of Three Chef Hats, being only one of four restaurants to achieve this tribute. He had also lifted the restaurant's rating to 17/20 and was awarded the title of "Best French Restaurant".

Guillaume maintained this premier status for a period of two years and surpassed even this in the following year, by again being awarded Three Chef Hats, Best French Restaurant and an increased rating of 18/20. During this time he was also a finalist for two years in "Gourmet Traveller Magazine, Restaurant of the Year".

At the turn of the new millennium, and having achieved great success at Quay, Guillaume accepted an offer to be the Food Consultant for one of Sydney's leading clubs, Tattersalls Club. Tattersall’s was chosen by the United States Olympic Committee as their "house" for the Sydney 2000 Games. In the Australian media reviews of Olympic venues, it was unanimously agreed that the United States house was the best of the Games venues.

During this time, Guillaume became committed to establishing his own restaurant. In late 2001, he was awarded the prestigious and much sought after contract to take over the flagship restaurant at the Sydney Opera House, Bennelong. Guillaume worked with leading Australian architect, Dale Jones-Evans to refurbish this spectacular venue and opened the restaurant in November 2001 as Guillaume at Bennelong.

By early 2002, the restaurant was named by Conde Naste Traveller as one of the top 50 new restaurants in the world.
In 2003 Guillaume at Bennelong was awarded Two Chef Hats in the Sydney Morning Herald’s Good Food Guide 2004 with a rating of 16/20 and “Best New Restaurant”. Guillaume at Bennelong was awarded 2003’s Australian Gourmet Traveller Restaurant of the Year. In 2004 Guilllaume at Bennelong won Australia Gourmet Pages Restaurant of the Year, and achieved 2 Chef Hats and a rating of 17/20 in the 2005 Sydney Morning Herald’s Good Food Guide Awards. In 2005 Guillaume at Bennelong won the Visa International Restaurant and Catering NSW Metropolitan Award for Excellence, winner of Restaurant of the Year and Fine Dining Restaurant. His Restaurant achieved a 3 Star Rating in Gourmet Traveller’s Restaurant Guide. Guillaume gained a 3 Chef Hat status in the 2007 Sydney Morning Herald’s Good Food Guide. Guillaume at Bennelong became a 2 hat Restaurant in the 2008 SMH Good Food Guide Awards, with a rating of 17/20, although retained its 3 Star rating in Gourmet Traveller’s Restaurant Guide.

Guillaume is also committed to various charities operating in Sydney. He is an active board member of The Sydney Cancer Centre Foundation and the Bestest Foundation. He has also hosted many charity events at his Restaurant, including the Sydney Children’s Hospital’s Silver Party for two consecutive years, and a fundraising event supporting Breast Cancer Research.

Guilllaume is married with 3 young daughters. He resides in Sydney and when not cooking at his Restaurant or spending time with his family, he indulges his other passion, Rugby. Guillaume has travelled with the French Rugby Team and is considered the team’s very enthusiastic mascot.

Guillaume Brahimi is regularly featured in newspaper and magazine articles.

- Profile

- Contact Details

- Reservations

- Guillaume Brahimi

- Menus

- Awards