Get to know Alexis Besseau, head chef of Restaurant Hubert and one of our latest collaborators featured in our Sydney Series.
As a chef, what makes Restaurant Hubert special?
For me, Hubert makes me travel through time. You have that feeling as soon as you walk down the stairs, you forget your issues and problems for the time of a meal. Hubert is a full experience — the Jazz music, the beautiful fit-out and the food to match.
What is one of your happiest food memories?
One of my happiest food memories is when I did a stage at L'Arpege and I had the chance to bring my whole family for lunch and we had the best meal. My parents got to experience a 3 Michelin star experience and chef Alain Passard took time to sit down with us and talk about his passion for food—it was an unforgettable moment.
What do you cook for the people you love?
At home I cook for my wife; I cook old school french dishes that she hasn't tried yet. I also like to bake bread and pastries.
What inspires you in the kitchen?
I have a very large cookbook collection which I like to read on my days off and it's a very big part of my inspiration. Memories of meals from my childhood also play a big part in my menu inspiration.
What food did you eat growing up?
Ever since I was young I was always drawn to eating adult food and loved dishes with strong flavours such as foie gras, sweetbread, and veal kidney.
Photo credit: Eric Smart, Kristoffer Paulsen