Who is Phillipa SIbley?
Phillipa Sibley is one of the Australia’s finest and most celebrated dessert and pastry chef, her passion for pastry emerged early on. She had secured positions at well known restaurants in London, and she was then appointed Chef de Partie at France’s three-starred La Cote Saint Jacques restaurant.
She arrived back in Australia in 1996, not long after, she opened the acclaimed est est est restaurant in Melbourne. In 1998, she opened Luxe, and in 2001 she opened Ondine.
All three restaurants were reviewed on The Age Good Food Guide with three hats, and est est est and Ondine was awarded with the Best New Restaurant award.
Philippa's most recent venture had been as executive chef at Albert Street Food and Wine in Brunswick in Melbourne – A restaurant and bar that celebrates Philippa’s individual approach to timeless, classic dishes. But very recently- a little over a week ago Chef Philippa Sibley, has announced that she was quitting Brunswick's Albert St Food and Wine and has revealed her next move: part-owner and head chef of a new CBD theatre concept restaurant, Prix Fixe. She is teaming up with entrepreneur Jason M Jones, who helped set up cafes such as Stables of Como, Friends of Mine,Snow Pony and Porgie. Prix Fixe, in Alfred Place, will focus on the theatre of the hospitality industry, with monthly menus inspired by books and shows, such as The Magic Faraway Tree and The Nutcracker ballet. Guests will buy tickets to lunch or dinner through the restaurant's website.
Philippa won The Age Good Food Guide Chef of the Year Award 2004. Philippa’s first book PS Desserts was released in 2011, with her follow up, New Classics, in 2013.
Phillipa Sibley is one of the Australia’s finest and most celebrated dessert and pastry chef, her passion for pastry emerged early on. She had secured positions at well known restaurants in London, and she was then appointed Chef de Partie at France’s three-starred La Cote Saint Jacques restaurant.
She arrived back in Australia in 1996, not long after, she opened the acclaimed est est est restaurant in Melbourne. In 1998, she opened Luxe, and in 2001 she opened Ondine.
All three restaurants were reviewed on The Age Good Food Guide with three hats, and est est est and Ondine was awarded with the Best New Restaurant award.
Philippa's most recent venture had been as executive chef at Albert Street Food and Wine in Brunswick in Melbourne – A restaurant and bar that celebrates Philippa’s individual approach to timeless, classic dishes. But very recently- a little over a week ago Chef Philippa Sibley, has announced that she was quitting Brunswick's Albert St Food and Wine and has revealed her next move: part-owner and head chef of a new CBD theatre concept restaurant, Prix Fixe. She is teaming up with entrepreneur Jason M Jones, who helped set up cafes such as Stables of Como, Friends of Mine,Snow Pony and Porgie. Prix Fixe, in Alfred Place, will focus on the theatre of the hospitality industry, with monthly menus inspired by books and shows, such as The Magic Faraway Tree and The Nutcracker ballet. Guests will buy tickets to lunch or dinner through the restaurant's website.
Philippa won The Age Good Food Guide Chef of the Year Award 2004. Philippa’s first book PS Desserts was released in 2011, with her follow up, New Classics, in 2013.
Cooking style
Philippa was inspired by many female pastry chefs. She has a natural talent for combining ingredients balancing those ingredients in her recipes. Her signature dish is snickers because it is presented in an aesthetically pleasing manner. In one of her interviews for lifestyle food she said that she is more interested in the seasonal fruit driven dishes. Her style of decoration has a scattered and messy look but is still pleasing to the eye.
Philippa was inspired by many female pastry chefs. She has a natural talent for combining ingredients balancing those ingredients in her recipes. Her signature dish is snickers because it is presented in an aesthetically pleasing manner. In one of her interviews for lifestyle food she said that she is more interested in the seasonal fruit driven dishes. Her style of decoration has a scattered and messy look but is still pleasing to the eye.