French chef Guillaume Brahimi to create menu for the The Everest Carnival in September
Chef Guillaume Brahimi will take the reins on an iconic Sydney event, and we’re promised he’ll bring his French flair and plenty of Champagne.
NSW
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Renowned chef Guillaume Brahimi donning his whites at the multi-million dollar Everest Carnival is what race fanatics might call a betting quinella.
The Sydney-based celebrity chef and owner of prestigious Bistro Guillaume will bring his lavish French flair to Australia’s richest race and in particular, Randwick’s yet to be built corporate luxury precinct The Estate.
With a rock star chef sure to get the fillies excited, big money on the bookies, the luxury of the Estate’s Manor and Conservatory and endless bubbles, this year’s Everest promises to be one of the best.
“For me it’s such an honour,” Brahimi gushed. “When I arrived 25 years ago in Australia I was lucky enough to come to Randwick Racecourse and watch a race back then I thought it was amazing.”
“Now I’m involved with Everest, the $14 million carnival and I’m going to be able to cook my food in Sydney, it’s home.”
The Everest Carnival kicks off with Colgate Optic White Stakes Day September 21 and Brahimi will be the first chef to christen the kitchens of the all new 2000 sqm structure.
The land has been flattened and construction will begin September 2.
Racegoers come from all over the world, well travelled and no stranger to the finer things and despite an impressive track record Brahimi is still feeling the pressure, but will let the food speak for itself — and a little famous French charm.
“There is always pressure but at the end of the day cooking at the new precinct for me is an honour and a privilege and I’m going to try to make them happy, that’s what we do,” he said.
“I want to be with the team in the kitchen but I also want to mingle with the guests and see how happy they are and embrace the atmosphere.
“I’ll be in the kitchen, I’ll be in the marquee, I’ll be watching the race, I’ll be with the guests — I’ll be everywhere.”
Australian Turf Club head of public relations Sarah Peatling said nabbing Brahimi was definitely an early win.
“It’s definitely a win for both — it’s what we like to call a winning quinella in betting terms,” she said.
“It’s a delight and to have someone of Guillaume quality coming on board and joining us in this venture is fantastic.”
Originally published as French chef Guillaume Brahimi to create menu for the The Everest Carnival in September
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