A Truffle Symphony
Bruno Ménard
A master of precision and refinement, Bruno Ménard is one of France’s most revered culinary figures, best known for his tenure as Executive Chef of L’Osier in Tokyo, where he held three Michelin stars for over a decade. Renowned for his ability to unite classical French technique with a deeply intuitive Japanese sensibility, his cuisine is defined by balance, nuance and extraordinary attention to detail.
Ménard’s international career spans some of the world’s most prestigious kitchens, including Le Taillevent in Paris and L’Osier’s flagship in Tokyo, where he cemented his reputation as one of the leading chefs of his generation. His defining philosophy centres on purity of flavour, seasonality and a profound respect for ingredients.
Widely regarded within the global culinary elite, his influence extends far beyond his restaurants, shaping contemporary fine dining through his disciplined yet expressive approach. Bruno will bring unmatched pedigree and artistry, elevating Western Australian black truffle with the precision and elegance of a true master.
Guillaume Brahimi
Guillaume Brahimi is one of Australia’s most influential chefs, celebrated for his dedication to French culinary tradition and his role in shaping modern Australian dining. As Executive Chef of Bistro Guillaume and Culinary Ambassador for Crown Resorts, he has established a reputation for refined, produce-driven cuisine grounded in classical technique.
Born in Paris, Brahimi trained under Michelin-starred chef Joel Robuchon in Paris, before moving to Australia where he rose to prominence as Executive Chef and owner of Bennelong Restaurant at the Sydney Opera House. Under his leadership, Bennelong became one of Australia’s most awarded restaurants, earning multiple chef’s hats and national acclaim.
His cooking reflects a lifelong respect for seasonality, terroir and the natural harmony between food and wine. Widely respected in the industry, Brahimi has played a key role in mentoring chefs and elevating French gastronomy in Australia.
Guillaume brings both authority and warmth, anchoring the experience with dishes that showcase his signature elegance and deep appreciation for truffle.
Monty Koludrovic
Monty Koludrovic is a leading voice in contemporary Australian cuisine, known for his refined, produce-led approach and deep connection to premium sourcing. As Executive Chef of Victor Churchill, Sydney’s world-renowned luxury butcher and dining experience, he has redefined the intersection between product and plate.
Koludrovic’s career spans some of Australia’s most respected kitchens, including Icebergs Dining Room & Bar, where he served as Executive Chef, earning critical acclaim for his modern, ingredient-driven menus. His work has consistently been recognised for its restraint, creativity and strong sense of place.
Collaborating closely with top-tier producers, Koludrovic champions provenance and seasonality, positioning him among a new generation of chefs shaping Australia’s culinary identity. His expertise in handling premium ingredients, particularly rare and luxury cuts, is central to his culinary style.
Monty will present dishes highlighting Western Australian black truffle alongside exceptional local produce, bringing a distinctly contemporary Australian perspective to this globally inspired collaboration.
