She has been described as ‘legendary’ and a ‘pastry maestro’. Fittingly, Philippa Sibley has earned a reputation as one of the country’s finest dessert and pastry chefs.
Although Philippa’s passion for pastry emerged early on, it was during a stint in England and France that her fate was sealed. Having secured positions at the renowned Le Gavroche, Est, Quaglino’s and Harvey’s in London, Philippa was then appointed Chef de Partie at France’s three-starred La Cote Saint Jacques restaurant.
After arriving back on Australian soil in 1996, it wasn’t long before Philippa had opened the acclaimed est est est restaurant in Melbourne. Luxe followed in 1998, before Philippa moved to Ondine in 2001.
All three restaurants collected three hats in The Age Good Food Guide, and est est est and Ondine the coveted Best New Restaurant award. It was for her work at Ondine that earnt Philippa The Age Good Food Guide Chef of the Year Award 2004.
Philippa has returned to her love of both savory and sweet as Executive Chef at Albert St Food & Wine. The wine bar, restaurant and produce store in Brunswick offers the best of Mediterranean eating and it’s here that Philippa will focus on seasonal, sustainable ingredients from local producers.