Boyden Executive Search

Award-winning Celebrity Chef and business leader, Guillaume Brahimi, drops into the Pod to talk about his beginnings in France, what it is like to work with some of the world’s most famous chefs, and balancing priorities while running some of Australia’s most acclaimed restaurants.

By Allan Marks

Award-winning, Sydney-based Celebrity Chef and business leader Guillaume Brahimi, (Bistro Guillaume, Guillaume at Bennelong, Pond, Bilson’s and more) drops into the Pod to talk about his beginnings in France, training and working with some of the World’s most famous Chefs, balancing his priorities while running one of Australia’s most acclaimed restaurant groups, and why respect is more integral to successful leadership than perfectionism.

For Brahimi, there was “never a question” in his mind what he would do: he would cook. And cook he has; working alongside some of the World’s most famous Chefs and collecting accolade after accolade along the way. Brahimi has taken his passion for cooking and made it the foundation for a successful business, now leading a number of high-end restaurants across the country. The success of his restaurants, especially Bistro Guillaume and Guillaume at Bennelong, has resulted in two books and a successful TV series, and Guillaume himself becoming a respected thought-leader in the business sector.

As a successful business leader, Brahimi tells us that to him, structure and routine aren’t the key ingredients. Instead, his advice to anyone in the midst of a burgeoning career is to have trust, always keep trying to find the balance, and seek to gain respect – everything else will fall into place: “Respect is about the respect of the produce, the respect of the driver of the produce, the respect of the way you’re going to treat the ingredients, and the respect of your team. Treat people the way you would like to be treated in your restaurant and then after that the rest is pretty simple.”

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