Chef de Cuisine, Yann Fontaine

The Charkos' appointed Yann Fontaine as Chef de Cuisine at Baroque. He has been working with brothers, Christophe and Olivier to create an exciting new menu for Baroque. Fontaine arrived in Sydney from France in 2002, working initially as Chef de Partie for Peter Gilmore at Quay for two years before he was appointed sous chef at Bilson's, working with executive chef Tony Bilson and chef de cuisine Manu Feildel in 05/06.  He has recently returned from working in Perth, his wife's home town. Prior to arriving in Sydney, Fontaine trained initially with Group Paul Bocuse in Lyon 96-97 achieving commis de cuisine with Le Sud and L'Est, then to the Group Bernard L'Oiseaux at the 3 star Michelin Cote d'Or in Saeulieus (demi chef de partie) and to the Paris showcase Tante Louise (chef de partie).

Pierre Gobert

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.