Meyjitte Boughenot 2009

It has taken French born Meyjitte Boughenout four years to come to terms with being a chef in Australia, what ingredients are best used, how to communicate with suppliers, how to talk to customers and to the media. At just 25 he was head chef of a Michelin two star restaurant in Belgium where, he believes, the restaurant (awarded 19.5 by Gault et Millau) was denied its third star because he was 'too young'. He had long had a dream of coming to Australia and decided to follow that in 1995. More ...

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Meyjitte Boughenot during service Meyjitte Boughenot during service Meyjitte Boughenot during service
Meyjitte Boughenot during service Meyjitte Boughenot during service Meyjitte Boughenot during service

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