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. 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. He enthusiastically accepted this challenge and after two
years was 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”.
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 Nast Traveller as
one of the top 50 new restaurants in the world.
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 three consecutive years, and a
fundraising event supporting Breast Cancer Research.
