Get to know our highly creative Head Chef, Francois Poulard.
François Poulard was raised in a fishing village on the west coast of France, and started cooking when he was 21 years old. He worked as a chef in Michelin-starred kitchens in France, Belgium, UK and Switzerland including Le Chalet de la Forêt in Brussels and Hotel Daniel in Paris. François relocated to Australia in 2014 and has worked in a number of Solotel venues, including Aria and North Bondi Fish. He was promoted to head chef at Chiswick in February 2019. It’s a perfect fit. Chiswick is his favourite restaurant in the group and he loves the narrative of simple cooking done well using pristine produce.
How long have you been at Chiswick?
I started as Head Chef at Chiswick in February 2019.
What is your favourite dish on the menu?
Chiswick crispy duck with orange and lettuce.
What is your favourite wine on the menu?
Moon Marsanne, Nagambie VIC, a very nice biodynamic wine.
What’s your favourite thing about Woollahra?
Woollahra is a village in the middle of Sydney. It’s hard to believe the CBD is that close which is great because I’m not really a city guy.
Where did you work before?
North Bondi Fish for one year and Aria Sydney for four years.
Where are you from?
I'm from Nantes, France which is near Bordeaux on the West Coast.