Episode Details

With access to incredible produce and food from a young age in Northern France Alexis Besseau (Restaurant Hubert) knew he wanted to be a chef from the age of 7. After cutting his teeth in Paris, he set his sites on the world and landed in Australia. Buoyed and surprised by the standard of produce and opportunity afforded to chefs, he worked his way up the ranks, built a life in Australia, and now runs the kitchen of one of the most important restaurants of the last decade.

https://swillhouse.com/venues/restaurant-hubert/

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