Adrien Jeannier

With roots in the prestigious world of wines and spirits, including an MBA in Spirits Business from London and tenure at Pernod Ricard, Adrien brings an exceptionally refined palate to the culinary arts. His extensive experience in professional tastings naturally evolved into a masterful understanding of flavor composition.

His minimalist cuisine emphasizes the pure intensity of carefully selected ingredients. Working exclusively with heirloom vegetables, artisanal dairy, line-caught fish, or heritage breed meats, he creates dishes that showcase the natural flavors of premium ingredients. Each plate is a perfect balance of the 5 flavors : sour, bitter, sweet, salty & umami; creating multi-sensory experiences.

Now in Australia, Adrien combines classical French techniques with native Australian ingredients, crafting unique interpretations such as Kangaroo Tartare with smoked macadamia oil and Chicken Ballotine with macadamia. As a private chef, he provides intimate dining experiences where every element is personally curated, ensuring each meal is both exceptional and environmentally conscious.