Rotem Papo - Chef de cuisine
Before arriving in Australia in 2010, Rotem has worked in some of the most creative restaurants in Israel.
Rotem’s approach to cooking has been influenced by his Mediterranean heritage and by working alongside renowned Chefs like Meir Adoni at ‘Catit’.
Head Chef Rotem Papo contemporary French cuisine is inspired by locally sourced produce with subtle use of spices and selected herbs and flowers from the restaurant’s garden.
Rotem has at heart to create dishes reflecting the season with unique combinations of flavours and textures. The results are stunning, bringing spices and complexity to South of France flavors.
In 2006, after decades working for iconic Michelin’s Stars restaurant, Philippe decided to open his own restaurant, a place where flavours, fragrances and the sounds of the countryside would be the essential components to create a relaxing and natural sensorial experience.
Philippe was born in Paris and grew up helping in his parent’s Boulangerie patisserie. After few years of traveling overseas, Philippe returned to work in some of the most iconic Michelin’s star restaurants in France; Lasserre, Le Pavillon Ledoyen , Les Ambassadeurs in the Hotel de Crillon in Paris , La Mirande in Avignon and Les Bories in Gordes in Provence.
Philippe had the chance to work along some of the most influential chefs of his generation like Christian Constant ** Michelin at the Hotel de Crillon, Eric Fréchon *** Michelin at the Bristol Hotel and Yves Candeborde celebrity chef and Masterchef Judge in Paris and Roger Verger ** Michelin at the Moulin de Mougins and Philippe Calandri at Les Bories in Gordes Provence.