Peter Robertson, Chef de Cuisine

Chef de Cuisine, Peter Robertson comes to Baroque Bistro after bringing his experience from leading restaurants such as Oscillate Wildly and Bilsons. He has a vigilant focus on turning fresh, locally-sourced ingredients into simple French bistro dishes with a play on traditional techniques. And he’s no stranger to French tradition after 4 years as Chef de Partie at Bilson’s Sydney and a stint under the watchful guise of Alain Ducasse at Aux Lyonnais in Paris. Other experience with Tom Aikins and Heston Blumenthal’s The Fat Duck in England provided Peter with the appreciation that nothing less than perfect is acceptable. Lessons learned from such notable Maestros of exceptional bistro-style cooking carry on at Baroque Bistro but with Peter’s personal touch. But it was his 2 years as Executive Chef at Vancouver’s Raincity Grill and at [C] Restaurant which ignited a passion for sourcing produce from sustainable suppliers. You’ll notice the difference in his Prawn Bisque on the menu at Baroque. In 2005, Peter exhibited to a select few at the Sydney Morning Herald Young Chef’s Dinner, showcasing up-and-coming talent, where his roasted wild wood pigeon grabbed the attention industry peers and the media. Keep an eye on the blackboards at Baroque for a taste of Peter’s innovative approach to classic French cuisine.

Pierre Gobert, Head of Creation

Head pastry chef is Pierre Gobert recruited by the Charkos family in 2008. He has been the creative force behind the delicious, and ever expanding range of Macarons at La Renaissance.  He has been promoted to head the team of patissiers at Baroque. The shop front at La Renaissance remains and his delicious treats are available from both properties. Gobert graduated from Les Compagnons du Devoir in France in 1999. He then worked in a variety of establishments, including Café Pâtisserie Antoine in Bordeaux, Casabielle in Marseilles, and Boulangerie Renaudon-Périgueux in Périgueux before a year in Madrid at La Tahoma de Alain.

Jean-Michel Raynaud, Head of Production

Multi gold medal winner Jean-Michel Raynaud began his long career under the tutelage of a master Patissier in Marseille and quickly worked his way to the kitchens of the best institutions such as the famous French restaurant “Le Petit Nice”, a culinary institution rightly deserving of its 3 Michelin stars. It was Jean-Michel’s exceptional skills in pulled sugar, traditional piping and chocolate carving that ensured his meteoric rise to head pastry chef by the age of just 20. Jean-Michel specialised in the exclusive wedding cake market as the head chef of SweetArt and Planet Cake for over 12 years and has been the creative force behing some of the most recognisable original cake designs, copied around the word and appearing in countless books, magazines and TV shows. His list of clients include celebrities from world of politics, sport and even Hollywood legends - he made the wedding cake for Bec & Lleyton Hewitt and crafted other scrumptious treats for Nicole Kidman, Delta Goodrem and even Bob Hawke. Jean-Michel has an MBA in business administration and is a certified trainer, completing an Advanced Leadership course at Harvard University. This combination of qualifications, together with his formidable creative skills, has not only enabled him to inspire students on three continents, but has led to countless appearances on both television, and in print media.