Languages: French and Australian English

Interests:

Aix en Provence. A 6-year old boy. A resolute mission. To be a Chef. Thankfully for many of us, Pascal honed in on his vision and nurtured it to fruition. It’s odd he decided to be a Chef, because it wasn’t like he was helping his Mum in the kitchen. However, being born in France, taking food seriously, is taken for granted. France Pascal kick-started his career at age 15 in a restaurant called “Le petit Ruinais”, close to the city of Vienne, with the great Chef Andre Parra. He worked at the restaurant diligently every school holidays. Andre Parra moved to “L’Hermitage Corton (2 Michelin stars) close to Beaune in Burgundy, right in the middle of Corton vineyard. It was here that Pascal did his apprenticeship for two years. A few months into working, the Pastry Chef suddenly left, and Pascal found himself leading the Pastry section. Pascal moved back into Aix en Provence and as compulsory at that time, joined the army. After completing his stint in the army, Pascal worked at “Le Mouscardin” in St. Tropez (3 Michelin stars), which was catered to and frequented by the internationally rich and famous. A little over 2 years and Pascal decided to come to Australia. Melbourne A friend owned a restaurant in North Melbourne called “Berard Seafood of France” and was looking for staff. Just two weeks of living in Melbourne and Pascal decided to stay. After the demise of that restaurant, he worked at “Fleury” in Toorak (2 good food hats). Working here led to a string of opportunities including catering for events for Bob Hawke and Paul Keating, launch events for Sony Records, and restaurants like The Walnut Tree, The Lyceum Club, The Metropolitan and Café Chantilly at Prahran. Pascal also undertook a mammoth task with Spotless Catering at the Commonwealth Bank head office, which catered to 600+ clients. He also did functions for the Premier’s department, which at that time was Jeff Kennett. A 2.5 year stint at “Jean Jaccques”, St. Kilda was important in more ways than one. It was here that Pascal met his sassy and stunning wife, Kiran. Being a Chef is more than a job. It is a lifestyle. When his first-born, Shayana turned one, Pascal felt he needed to invest more time in watching his little one grow. Spending 18 years away from home, in the confines of a kitchen, was not part of the plan at this time of his life. He bought a franchise with Jim’s Mowing, which allowed him the flexibility of time and schedules. Pascal is immensely earth-conscious and believes in sustainable living and growing. So whilst, gardening would have started as a hobby, it is now purposeful mission for Pascal. He has a Certificate 4 in horticulture and a Certificate in Permaculture Design. After 16 years, he still enjoys working his way and weaving his magic in his backyard growing herbs, vegetables, looking after his chickens and trout. Well, good for his family and friends. And they aren’t complaining…they get canary yellow eggs, sharp fragrant herbs, fresh organic produce which can’t get any more local…on their plates! It can be on your plate too…