Renowned international hospitality association Relais & Châteaux has announced that Sydney restaurant Guillaume has joined some of Australia and the world’s finest culinary destinations as it’s newest member.
The historic site in Sydney’s leafy eastern suburbs has joined more than 500 of the world’s top rated, luxury small hotels and restaurants, with just five Australian properties including Hamilton Island’s Qualia resort, Sydney’s Tetsuya’s restaurant, and The Louise luxury retreat in the Barossa.
The properties are selected for their holistic excellence in hospitality, measured by the total experience they offer their guests. Internationally, restaurants included in the prestigious group include Thomas Keller’s Per Se in New York and The French Laundry in the Napa Valley, as well as The Tasting Room in South Africa.
Chef and owner Guillaume Brahimi’s 90-seat restaurant in Paddington opened in August 2014, following extensive renovations of the beautiful three storey building to preserve its heritage features. The menu reflects Brahimi’s passion for high quality Australian produce-driven food, offering both a la carte and degustation, and the wine collection is one of the finest in the country, housed underground in the heritage sandstone cellar. The restaurant is sophisticated but comfortable, offering exemplary service in an elegant and luxurious space.
“To be part of an association as respected and prestigious as Relais & Châteaux has been a dream of mine since I started as a chef in Paris,” said Brahimi. “To join the ranks of so many chefs and restaurateurs who I have admired my whole career is very special, and I am proud that we have achieved this honour within a year of opening our doors.”
Brahimi has operated some of Sydney’s most acclaimed restaurants since the early 1990s when he moved from Paris, where he worked for Joel Robuchon. His restaurants have included two–hatted Pond in Potts Point, Quay, which held three hats, and finally, from 2001 until 2013, the three- hatted Guillaume at Bennelong at Sydney Opera House.
His restaurants have won the title of Australian Gourmet Traveller Restaurant of the Year and The Sydney Morning Herald’s Best New Restaurant, as well as numerous other accolades. In 2013 Brahimi was awarded the Vittoria Legend Award for outstanding long-term contribution to the industry.
Brahimi currently operates two other restaurants at Crown Resorts, Bistro Guillaume in Melbourne and Perth. He was also appointed Culinary Director of Crown Resorts in May 2013. He is ambassador for Audi, Tefal and Samsung.
To enquire about reservations and events please call (02) 9302 5222 or email@example.com
92 Hargrave Street, Paddington, Sydney
Dinner Tuesday to Saturday from 5.45pm
Lunch Friday and Saturday from midday
Media enquiries for Guillaume:
Jeanine Bribosia at The Cru Media + Communications on firstname.lastname@example.org or 0407 061658
Relais & Châteaux is an exclusive collection of more than 530 of the finest charming hotels and gourmet restaurants; managed by a family of independent owners, innkeepers and chefs; that has set the standard for excellence in hospitality since 1954. Together they open up new horizons for upscale hospitality by focusing on distinctive and personal experiences through which our guests are invited to experience the fine ‘Art of Living’ on all five continents.
From the vineyards in Napa Valley to the beaches of the Indian Ocean, from the olive trees in Provence to the lodges in South Africa and traditional Japanese hot spring Ryokan, Relais & Châteaux offers all the stops on the finest routes for discovering each region, culture and country.
Through each individual property, Relais & Châteaux wishes to convey a message of preservation of nature and biodiversity, World Heritage of cuisine and customs and to share the beauty and unique offerings of the local terroirs with the greater world.
Our vision: “Making a better world through cuisine and hospitality.”
For more information, visit www.relaischateaux.com