Chef Philippe Nouzillat - Hailing from La Rochelle in south west France, Philippe brings with him 18 years of culinary skills and experience, having served his apprenticeship in France.
Philippe’s career began in 1988 with La Fermette Marbeuf 1900, a premier dining restaurant, where he worked for two years.
When the opportunity arose for him, Philippe joined the one-star Michelin restaurant, Le Camelia, where he worked for two years under the guidance of Michelin-star chef, Roland Durand.
Feeling the need to fully hone his skills and knowledge in classical French cuisine, Philippe ventured a step further and took on the position of Chef de Partie with two-star Michelin Restaurant, Le Pre Catelan.
A year later, Philippe ventured to the UK where he worked under the tutelage of Michelin star chefs Raymond Blanc and Clive Fretwell at two-star Michelin restaurant, Le Manoir Aux Quat's Saison, for two years
In 1996 he was promoted to Junior Sous Chef and transferred to the then newly opened brasserie Le Petit Blanc, where he was later promoted to Senior Sous Chef.
In 1999, the time came for Philippe to take on a new challenge. This brought him to Sydney where he became Head Chef at Post Brasserie, in the refurbished GPO Building with the renowned Liam Tomlin at the helm.
In 2003 Philippe came to Singapore and joined Au Petit Salut as their Chef de Cuisine.
This was followed by Les Saisons where Philippe was the Chef de Cusine.
It is the irresistible challenge of opening a brand new restaurant and to bring the authentic brasserie concept to Singapore, which brought Chef Philippe to Brasserie WOLF of the Esmirada Group of Restaurants.
Philippe’s dedication ensures that the patrons of Brasserie WOLF are able to experience French food that is unchanged in its character, and keeps to its classical style of cooking.