Culinary & Gastronomy Award: The 2025 nominees

For more than twelve years, Parisian-born pastry chef Josephine Acker (VIC) has enriched Melbourne’s culinary scene with her business, By Josephine, renowned for its artisanal macarons and cannelés. Using authentic French techniques and the finest Australian ingredients, she has established a reputation for consistency and excellence. Her creations have been featured for a decade at Entrecôte, one of Melbourne’s iconic French brasseries, cementing her place in the city’s gastronomic culture. Josephine’s innovation shines through her Préparation Artisanale range, a line of bake-at-home kits designed to make French pâtisserie accessible to Australians. The range received major recognition when showcased at the NGV Gallery Gift Store during the French Impressionist Exhibition and is now distributed through fine grocers, select gift shops, and the online store France at Home. A second range is in development, extending her mission to integrate French culinary traditions into everyday Australian life. By Josephine is also a popular presence at the Food & Design Markets and the Alliance Française Markets, where Josephine connects directly with diverse audiences. Her work has been praised by Broadsheet Melbourne and other reviewers, who recognize her as one of the city’s finest macaron-makers. Beyond her culinary success, Josephine’s story is also one of entrepreneurship and balance. While building her business, she has raised her children, who attend a French bilingual school where she actively contributes to the parents’ French sub-committee. This involvement highlights her dedication not only to pastry-making but also to promoting French language and culture in Australia.

Arnaud (NSW) is the manager of Deux Frères, a Basque-style pintxos bar located in a tucked-away laneway at Circular Quay in Sydney. Deux Frères transports its guests from the hustle of the city into the heart of Basque gastronomy—think small-sharing plates, pintxos, Basque cheeses, Spanish cured meats, and a wine list that includes both French and Iberian selections. Under Arnaud’s oversight, the venue has become more than just a place to eat—it offers a cultural escape. The intimate space, warm service, and attention to flavour and presentation evoke the feel of San Sebastián or Bayonne. His leadership helps maintain ambience and consistency, contributing to the venue’s growing reputation among locals and visitors. In 2025, Deux Frères was awarded “Best Wine Bar” at the Time Out Sydney Food & Drink Awards, a recognition of Arnaud’s commitment to a curated wine selection, strong hospitality, and an atmosphere that couples food and wine in an authentic Basque-European style. Arnaud sees Deux Frères as not just a restaurant but a cultural bridge—using food and drink to bring Basque and broader European flavours to Sydney in a thoughtful, memorable way. The result is a place that feels like stepping into a Basque pintxos bar without leaving Australia.

David Bitton (NSW), Owner and Managing Director of The Bitton Group, is a French-born and trained chef whose career spans more than 40 years across acclaimed dining establishments worldwide. Since arriving in Australia, David has become a leader in gastronomy, entrepreneurship, and Franco-Australian cultural exchange. In 2000, with his wife Sohani, David founded Bitton Alexandria, transforming a six-table café into a thriving community hub. Over 25 years, the Bitton Group has grown into a celebrated brand with multiple venues, an award-winning gourmet product line distributed nationwide, and international ventures including Dubai. David sold 60,000 copies of his cookbooks bringing French culinary excellence into homes across Australia and abroad. David’s impact extends well beyond his restaurants. Through Bitton Consulting, he mentors hospitality businesses across Australia, sharing expertise to help operators grow and succeed. He has collaborated with global French companies—including Perrier, Maison Perrier, Brioche Gourmet, and Magimix—bringing authentic French products and expertise into the Australian market. His ties to French schools and language programs have created meaningful opportunities for cultural engagement, including hosting beginner French lessons at Bitton, making the language and culture accessible to everyone. Over the years, the Bitton Group has raised more than $500,000 for charity, partnered with leading brands, and supported countless initiatives. Yet, David considers the human impact his greatest achievement: mentoring young chefs, guiding team members into leadership, and fostering an environment where staff and customers alike become family. In 2025, as Bitton Alexandria entered a new chapter under new custodians, David and Sohani celebrated 25 years of building a business defined by warmth, resilience, and connection. With Rose Bay, the product line, and new ventures ahead, David continues to bridge French heritage in Australia, leaving a lasting imprint on both industries and communities.

Pierre Boyer is a passionate pastry chef with more than 35 years of experience across Europe, America, Australia, and Southeast Asia. His career has been shaped by training under some of the world’s most renowned masters, including three-Michelin-starred chef Alain Ducasse, Christophe Michalak in Paris, Belgian chocolatier Pierre Marcolini, and MOF-awarded chocolatier Stéphane Leroux. Bringing together his French expertise and international perspective, he has become a leading figure in Australia’s patisserie scene, celebrated for both his craft and his contribution to the community. In Melbourne, Boyer is the creative force behind Réverie Café, with two locations in Prahran and Doncaster Westfield. More than a café, Réverie represents the culmination of his life’s work: a place where the refinement of fine French patisserie meets the indulgent spirit of modern Melburnian brunch culture. His vision was to create a sanctuary where people could escape the hustle of everyday life, relax, and enjoy an all-encompassing dining experience. This ambition has been recognised through major accolades, including the Eat Drink Design Award in 2018 and the Chapel Precinct Award in 2022. Boyer’s expertise and influence extend well beyond his cafés. In 2024, he was honoured as a Chevalier du Mérite Agricole, often called the French OAM, for his role in promoting French culinary traditions abroad. His commitment to excellence has also led him to serve as Australian Judge and Coach for the prestigious Coupe du Monde de la Viennoiserie 2025. From 8 to 11 November 2025, he will take part in the Monde de la Viennoiserie in Vannes, France, further strengthening the ties between his homeland and Australia’s vibrant food culture. Beyond his professional achievements, Boyer is deeply engaged in charity work, regularly supporting organisations such as the Starlight Foundation, the Australian Childhood Foundation, and the Royal Children’s Hospital. Whether through teaching masterclasses in Southeast Asia, mentoring future chefs, or leading charitable initiatives, he continues to share his craft generously. Pierre Boyer embodies the spirit of French gastronomy in Australia: excellence, generosity, and passion.

Born in Paris in 1983, Clément moved to Lyon when he was 13 years old. Lyon was a food revelation; the markets, the culture and the produce - to this day it remains the gastronomic capital of France. His love for food was so strong that he travelled to Thonon-Les-Bains, where he boarded for three years to undergo his hospitality training. Less than two weeks after graduating, Clément took on his first job as a Commis Chef at PIC (a 3-star Michelin restaurant) in Valence, France. After gaining confidence in his cooking technique, Clément joined chef Frédéric Côte (former Executive Chef of Daniel Boulud) at Le Caro de Lyon. His creativity blossomed at this luxurious brasserie before he tackled once again fine dining – this time at Nicolas Lebec, (a 2-star Michelin restaurant). At 22, Clément moved to London. He brought his résumé to the back door of Gordon Ramsay’s Claridge’s (a 1-star Michelin restaurant) and started from the bottom of the kitchen again. Six months later, he was promoted to Chef de Partie. Clément landed in Sydney where he found Restaurant Balzac, owned and operated by head chef Matt Kemp. The atmosphere in the kitchen was very different to what he had been used to so he jumped at an advertisement to work in a small French Bistro.Located in Neutral Bay, Bistro Paris allowed Clément to take on his first head chef position of which he loved! Two years later, after gaining Australian sponsorship, Clément had his first son. In an effort to be closer to his Australian family, he moved to Canberra. Canberra welcomed his cooking with open arms. After six months at Sage Restaurant, he won Best Chef of the Year by the Australian Hospitality Awards, in addition to Best Restaurant of the Year by the Restaurant and Catering Awards. He remained for two years in Gorman house and then moved to Water’s Edge, where he obtained his first hat in The Good Food Guide. Fast forward a few years and Clément has been the sole owner and Executive Chef of multi-award-winning restaurant Les Bistronomes for 11 years now. Last year, he expanded interstate to Brisbane at Montrachet restaurant where he just won best french, best premium and restaurant of the year in south east Queensland

Born in Brittany, Yohann Godec (VIC) is quickly becoming one of Melbourne’s most exciting names in patisserie. Since launching Amann Patisserie in Carlton North with his partner Alizée, Yohann’s dedication, skill, and tireless work ethic have made a mark on Australia’s culinary scene. Amann began as a small “hole-in-the-wall” venture, yet it didn’t take long before it captured the attention of food lovers and major media alike. Within its first year, it was featured in Broadsheet, The Age, and numerous other publications, a remarkable achievement that reflects the exceptional quality of Yohann’s creations. The blending of cultures and backgrounds in his team reflects Yohann’s belief in inclusion and excellence. Whether it’s training a young French pastry apprentice or hiring local staff passionate about French patisserie, Yohann ensures that Amann is not just a workplace, but a supportive, high-standard environment where talent can thrive. Yohann and his team work around the clock to uphold the values the project started with: authenticity, precision, and passion. Their pastries, from traditional kouign-amann to inventive, modern creations, are a celebration of French heritage brought to life in Melbourne, a city that embraces cultural fusion.

Tania Helme (QLD) is the founder of Palais Gourmand, a company born from a deeply personal story and a lifelong passion for French gastronomy. Originally from France and strongly attached to her cultural roots, she has always cherished the idea of sharing the flavors and art of living that define French culinary heritage. When she moved to Australia, she was struck by how rare and inaccessible many of these exceptional products were—foie gras, truffles, terrines, fine chocolates, delicate condiments, and prestigious wines. This absence sparked the idea of creating Palais Gourmand, a project that embodies both her entrepreneurial drive and her profound connection between France and Australia. For Tania, Palais Gourmand is more than a business venture; it is a story of transmission and cultural exchange. Bringing a piece of France to the other side of the world is not only about selling gourmet products but also about offering an experience—an encounter between two cultures united by taste, tradition, and excellence. Her professional journey equipped her well for this mission. Drawing on her experience as a business leader in New Caledonia, she combines managerial rigor with passion for fine food. Under her direction, Palais Gourmand has become a bridge between continents, introducing Australians to the sophistication of French gastronomy while celebrating the shared joy of culinary discovery. Through Palais Gourmand, Tania continues to embody the values of authenticity, passion, and cross-cultural dialogue, ensuring that French savoir-faire finds its place and appreciation in Australia’s dynamic culinary landscape.

Agathe Kerr is a French-Australian pastry chef and founder of Agathé Pâtisserie, a Melbourne institution renowned for its authentic yet innovative creations. Since opening at the South Melbourne Market in July 2015, and later expanding with Agathé Pâtisserie Petite in the Royal Arcade, she has been at the forefront of what the media has called Melbourne’s “croissant revolution.” Known for her mastery of both tradition and innovation, Kerr has created a cult following around her specialty viennoiseries, most notably the pandan croissant, which became so popular it led to a complete reorganisation of her kitchen to meet demand. Her professional journey reflects a unique blend of corporate and culinary worlds. After a career as a consultant with Accenture in Paris from 1998 to 2013, she pursued a professional reconversion, training at the École de Boulangerie et Pâtisserie de Paris and completing a stage at Lenôtre. She relocated to Melbourne in 2013, quickly capturing attention with her first public success at the Brighton Primary School Christmas fair, where her pastries sold out in just ten minutes. From a pop-up at Prahran Market to the establishment of her two boutiques, Kerr has built a reputation for combining French tradition with creative flair, offering croissants in flavors such as matcha, laksa, pandan, and striking bi-colour designs. Her work has received widespread acclaim, including the Gault & Millau Australia Award in 2018 and recognition in La Liste 2024, which named Agathé Pâtisserie among the best patisseries in the world. Dedicated to promoting French culinary heritage abroad, she exclusively uses premium French and European ingredients such as Valrhona chocolate, Callebaut, and Boiron fruit purées. She is also active in the French-Australian community, regularly collaborating with the Alliance Française, Bonne Maman, and cultural festivals including Paris to Provence and Bastille Day. Featured across Australian media, from Broadsheet to Good Food and television programs like The Living Room and Postcards, Agathe Kerr has become a celebrated figure in Melbourne’s food scene, embodying both the elegance of French patisserie and the vibrancy of contemporary Australian gastronomy.

Léo (NSW) is the baker-manager behind Label Baguette, an authentically French bakery located in Maroubra in Sydney’s Eastern Suburbs. Connects deeply with France through its use of traditional French bread-making methods, French yeast and flour, and a focus on items like baguettes, croissants and Belgian waffles. Label Baguette is beloved for its quality products, friendly service, and warm, inviting atmosphere. Locals praise the bakery for its freshly baked goods—crusty baguettes, flaky viennoiseries, and rich pastries—and how closely their texture, smell and flavor resemble what you might find in a small boulangerie in France. Operating daily (except Mondays), the bakery opens early so bread and pastry are freshly baked. Léo oversees not only the baking side but also the customer experience, making sure that the shop maintains its reputation as a reference for French bakery in Sydney. Label Baguette has become a go-to destination for those craving an authentic taste of France — whether for a quick breakfast baguette, coffee with croissants, or simply the sensory pleasure of walking into a bakery where fragrance of butter and yeast fill the air.

Francis Luzinier (SA) is a French culinary professional whose career has bridged continents and left a remarkable imprint on both the French and Australian hospitality industries. Trained in some of the finest restaurants in France, he absorbed classical techniques and philosophies from esteemed chefs before developing his own innovative approach, one that blends French tradition with a modern sensibility. His early years in France gave him a deep respect for craft and precision, a foundation that has shaped every stage of his career. Luzinier’s move to Australia marked a defining moment. Bringing with him the rigor of French gastronomy, he adapted to a new environment by embracing the richness of Australian produce. His commitment to using locally sourced ingredients not only elevated the quality of his dishes but also fostered sustainable practices long before they became mainstream. In doing so, he offered Australian diners a fresh perspective on French cuisine—rooted in tradition yet alive with local character. Over the years, he has taken on leadership roles as a food and beverage manager in prestigious establishments, where his focus on teamwork and mentorship has set him apart. For Luzinier, excellence is not achieved alone but through cultivating an environment where creativity and professionalism thrive. He has developed training programs that encourage innovation, skill refinement, and a holistic understanding of food and service, ensuring that the next generation of chefs carries forward his passion. Beyond the kitchen, Luzinier has shared his knowledge through workshops, seminars, and participation in culinary events and festivals. His dedication to education and mentorship reflects his belief that gastronomy is both an art and a cultural bridge, connecting people through shared experiences. With his Franco-Australian career and ongoing contributions, Francis Luzinier stands as a respected ambassador of French culinary heritage, inspiring both peers and aspiring chefs alike.

Marianne Poirey (NSW) is the General Manager of Four Frogs Crêperie, a Sydney-based chain of French crêperies beloved by local Francophone and wider communities alike. She originally comes from France and has lived in Sydney for about seven years. With over 20 years of experience in the hospitality sector, Marianne has cultivated a reputation for authenticity and excellence. Before leading Four Frogs, she worked in France, re-launching notable restaurants such as Le Jules Verne on the Eiffel Tower, and held roles in cost control in French Polynesia. These experiences underpin her strong grounding in French food culture and operations. At Four Frogs, Marianne oversees daily operations, quality, guest experience, menu authenticity, and the character that makes it more than a place to eat—it’s a cultural touchstone. She balances logistics, people management, and preserving the French traditions of crepes & galettes, while also adapting to Sydney’s vibrant, diverse food scene. Marianne views food as culture, connection, and sharing. Her French origins influence everything from how she sources ingredients to how she trains her teams and designs customer experience. Through Four Frogs, she brings a slice of France—its flavours, techniques, warmth—to Australia, and has been recognised for her contribution as part of the French-Australian community.

Kate Reid (VIC) is the founder and primary driving force behind Lune Croissanterie, a bakery that has become globally famous for its croissants. Before crafting pastries, Kate was an aerospace engineer and worked as an aerodynamicist with the Williams F1 team in the UK. She eventually changed career paths, drawn by her love of baking and pastry technique. Her pursuit of the perfect croissant involves precise technique, experimentation, and often long hours. For example, in preparation for Lune’s early days, she tested and refined recipes obsessively, sought out experiences in Paris to learn from classic French boulangeries, and engineered elements of butter content and folding (lamination) to achieve that signature delicate flake paired with rich buttery flavour. Lune started in 2012 as a wholesale croissant supplier and has since grown into multiple stores across Melbourne, Brisbane, and more recently Sydney. Kate also published Lune: Croissants All Day, All Night and has been recognized with the French Order of Agricultural Merit for her contributions to French-style pastry in Australia. Her French connection comes through her training in Paris, her devotion to croissants—a staple of French cuisine—and being awarded by French institutions.

Barbara Santich (SA) is a pioneering Australian scholar and leading authority on the history and culture of food in both France and Australia. At the University of Adelaide, where she is Professor Emeritus, she founded the Graduate Program in Gastronomy and later the Graduate Program in Food Studies, as well as postgraduate courses in Food Writing. She also established international academic collaborations with the Universités de Tours and Toulouse in France and has served for over two decades on the editorial board of the UK journal Petits Propos Culinaires. She is the author of nine books that explore culinary history and traditions. Notable works include The Original Mediterranean Cuisine (1995; revised edition 2018) and Bold Palates: Australia’s Gastronomic Heritage (2012), which was shortlisted for the 2013 Prime Minister’s Literary Awards. Her most recent book, Eating in Eighteenth-century Provence: The Evolution of a Tradition, was published by Bloomsbury in 2023 with a paperback edition set for 2025. In 2025, she also published a study on the history of brandade in Petits Propos Culinaires. In addition to her academic work, Barbara has had a distinguished journalistic career, contributing regularly to Australian outlets such as the Sydney Review, The Australian, the Australian Financial Review Magazine, and Sumptuous, as well as to the New York Times. Her contributions extend to cultural research through the Institute for the Study of French Australian Relations (ISFAR), where she serves on the Research Committee. She has shared her findings widely in public seminars and scholarly outlets, including the French Australian Review (FAR) and the French Australian Dictionary of Biography (FADB). Her recent FAR articles focus on the rise of French restaurants in nineteenth-century Sydney, Melbourne, and other cities, and how they transformed social practices. She also coordinates ISFAR’s French Australian Wine Project (FAW), which documents the history of French-Australian collaboration in viticulture and winemaking.

Multi-award winning pastry chef Yves Scherrer (NSW) has delighted diners and food critics for over 20 years. Having worked around the world in some of the best patisseries, resorts and fine dining establishments, Yves launched Madame & Yves in late 2019, a patisserie and bakery in the heart of Sydney’s eastern suburbs. Starting at age 16, he trained as a classical French pastry chef in the region of Lorraine, France. Over the next 7 years, he travelled to hone his skills– including being in charge of pastry at a resort in Nova Scotia by the age of 23. Moving to Australia in 2009, Yves quickly developed his innovative style, focused on championing ingredients. After stints at fine dining restaurant Forty One and 2-hatted restaurant Berowra Waters Inn, Yves became Head Pastry Chef at 3-hatted restaurant Est. He went on to be Head Pastry Chef for Sokyo, with the Good Food Guide review singling out his exceptional dessert offering. Next, at Ananas Brasserie, Yves was applauded for his popular creations ‘Snickers Revolution’, ‘Yves’ Apple’ and ‘Ananas 4 Way’ (dish of the month in SMH’s Good Food), and his ‘Salted Caramel Éclair’ was acknowledged twice in SMH’s Good Food. In its first year, Ananas restaurant received its first hat and Yves was recognised in the SMH Good Food Guide for 2014. Yves then became the group’s Executive Pastry Chef, where he created the highly publicised ‘Dragon Egg’ dessert concept for Sake. Yves also designed the dessert menus for acclaimed venues Melbourne’s Kisume, Canberra’s Raku, Sake and The Cut, as well as Swine and Co. A personal highlight was the Starlight Foundation’s 25th Anniversary Five Chef dinner, a fundraising event where Adriano Zumbo nominated him as a ‘next generation chef’. Yves then taught classes at The Cordon Bleu, The Australian Patisserie Academy, and was finalist for Chef of the Year at the AHA awards for Excellence. He has also made several television appearances, including Channel 10’s Masters of Chocolate. Other highlights include coaching the 2019 World Pastry Cup where he led the Australian pastry team to victory, receiving ‘Best Chocolate Showpiece’, ‘Best Vegan Dessert’, and placed 6th in the world overall. He was then appointed Consultant Chef and brand ambassador for Valrhona and Isigny Sainte Mere. With multi-award winning shop Madame & Yves, Chef Yves fulfills his creative vision where French desserts are made with love, and every opportunity is taken to give back to the local and global community. Appearing often in multiple media outlets ‘best of’ lists, they also won ‘Best Croissant’ and ‘Best Eclair’ this year at the Sydney Royal Food Show, and have been named Randwick City’s Best Bakery business each year since opening in 2019.

Annie Smithers (VIC) is a chef, writer, farmer, and champion of paddock-to-plate cuisine based in Victoria. Her restaurant, du Fermier, is located in Trentham, and she lives in Lyonville on a small farm (Babbington Park) nearby, growing much of her produce, raising poultry and sourcing locally with a strong environmental ethic. Her culinary journey started in the kitchens of Stephanie Alexander in the 1980s, giving her a foundation in classical technique and an appreciation for seasonal, simple yet flavourful food. Over her decades of practice she has built a reputation not only for her cuisine but also for her values: sustainable sourcing, making food that feels like home, and engaging with the community through workshops, writing and teaching. Her latest memoir, Kitchen Sentimental, explores how each stage of her life—professional kitchens, domestic cooking, farming—has shaped her understanding of food. Annie’s connection with France is less direct than Kate’s; she draws inspiration from French farmhouse cooking and classical French techniques, weaving them into her work in rural Australia.

Uriel and Samuel are the passionate founders of Le Comptoir Bakehouse, an authentic French bakery nestled in Aireys Inlet on the Great Ocean Road. Their journey from France to Australia is a testament to their entrepreneurial spirit and love for French culinary traditions. Uriel, born in Monaco, harbored a dream of living in Australia from a young age, despite not knowing its exact location. Driven by curiosity and a sense of adventure, he packed his bags and moved to Australia, where he has since built a fulfilling life. Samuel, hailing from Brive-la-Gaillarde in the Corrèze region, embarked on his Australian journey a decade ago, seeking new horizons. Starting from humble beginnings in the hospitality industry, he worked his way up from dishwasher to various roles, eventually realizing his dream of owning a business. Together, Uriel and Samuel established Le Comptoir Bakehouse, bringing a slice of France to the Surf Coast. Their bakery offers a range of traditional French baked goods, including croissants, pain au chocolat, and baguettes, all crafted fresh each morning. Their commitment to quality and authenticity has made Le Comptoir Bakehouse a beloved establishment in the local community.