Philippe Mouchel's culinary career can be described as anything other than 'typical'. His meteoric rise from a 16-year-old apprentice to grandiose master status has earned hum a place in the pantheon of great world chefs. A self-proclaimed 'classic-contemporary, buzzing, conviviale', Mouchel was a shoe-in for Cuisine NOW. His interpretation of gastronomy is both worldly and unique. His approach to cooking is a magical marriage of contrasts and culinary foils.

With more than 30 years' experience in restaurants around the world, Philippe is one of the world's most highly regarded French chefs. A protégé of Paul Bocuse, he opened restaurants under the Bocuse banner in Lyon, Hong Kong, Tokyo, Houston and Melbourne.

In 1991 he opened Restaurant Paul Bocuse at Daimaru in Melbourne to great acclaim, moving to Langton's Restaurant and Wine Bar as executive chef, followed by Liberté in Sydney.

Philippe describes the brasserie by Philippe Mouchel as an inviting space that suits a wide range of dining opportunities, from a quick business lunch to a leisurely dinner celebration.

Mouchel's fascination with the 'illusion of simplicity' sets him apart from the rest of the culinary world, making him resiliently adaptable to different audiences around the globe.

Cuisine NOW has the privilege to count Philippe Mouchel as part of the stellar cast of luminaries. Don't miss this chance to share this artist's incredible journey and no-frills approach to cooking.