Stuart Deller - Chef de Cusine

Stuart’s Deller love for cooking started at the age of seventeen when he started as an apprentice at the one star Michelin restaurant ‘The Ransome’s Dock’ in Battersea, England.

A year later Stuart went to complete his training with Marco Pierre White, one’s of England’s best French cuisine Chef. While working at the ‘Criterion’ one star, the Quovadis two stars and then the Oak Room Three star Michelin, Stuart was able to expand and perfect his knowledge in French cooking techniques.

Stuart moved to Australia and started to work as chef de partie at Montalto in Red Hill and then few years later as sous chef with Barry Davis. In 2006 Stuart was given the opportunity to integrate ‘The Lake House’ kitchen in Daylesford with renowned Head Chef Alla Wolf-Tasker. Stuart went back to Hepburn Springs to work as sous Chef with Ryan Session.

Stuart joins La Pétanque In 2012. Stuart modern approach on French cuisine is taken from his experience gained alongside culinary icons Chefs. Stuart own predilection is about the harmony and the contrast between flavours and textures offered by quality locally sourced produces and herbs and flowers from the garden. The modern French cuisine is here to inspire, surprise and hopefully make you smile.

Philippe & Judy Marquet

The owner, Philippe Marquet, started his career in some of the most renowned fine dining restaurants in France, managing Michelin Star restaurants such as Lasserre, Le Pavillion Le Doyen and Le Restaurant Les Ambassadeurs at the Hotel de Crillon in Paris.

Philippe moved to Avignon in the heart of Provence and the Luberon where he had the chance to work alongside influential chefs, Roger Verger, Daniel Hébet and Philippe Calandri to name a few.

In 2002, Philippe and his Australian wife Judy, decided to move back to Australia settling on the Mornington Peninsula.

In 2006, inspired by the South of France, Philippe and Judy decided to start their own restaurant, a place where flavours, fragrances and the sounds of the countryside would be the essential components to create a relaxing unpretentious sensorial experience.

Philippe has created a restaurant that represents what Provence is all about; relaxed atmosphere, modern original aromatic dishes, great wines, and of course good company.