How can we help you.

As an experienced restaurateur, we know the ups and downs of the profession. We will provide objective insights your business that need to improve, or to help your restaurant or food outlet in a new direction and fresh new goal.

With years of hands-on experience, we’re here to help you start your own culinary journey and most importantly be the best you can be.

MEET OUR TEAM

Catherine Stratton
Chef

An inspiring story - A 15-year Journey to Professional Chef 

During her 15 years culinary adventure with the Multi-Award  chefs in Brisbane; 6 years at Lutece Bistro & Wine Bar under chef Romain Bapst,  a couple of years at the Gallery of Modern Arts (GOMA) under Josh Lopez, Urbane Restaurant under Alejandro Cancino.

To work with these chefs, it was the most memorable moments in her culinary life.  

For the past 2 years, Head Chef at Il Posto were she developed her own food style and managed  over 10 staff in this venue.

Catherine philosophy with food is cooking simplicity and honesty from farm to the plate while supporting local farmers in Queensland & Northern Rivers. 

Catherine is offering a Savoir-Faire to support your Business & Chefs  she will consult. 

2020 – 2023 - Il Posto Restaurant Paddington Head Chef - Multi-Award Italian restaurant 

2018 – 2020 – Pasteio Artisan Pasta & Dolcetti Rosalie - Paddington

Co-Owner Director – Pastry Chef & fresh Pasta making. 

2014 – 2018 - Lutece Bistro and Wine Bar Bardon – Brisbane

Head-Chef 

2013 -2014 The Langham London  Food & Beverage assistant

2013 – 2013 The Jetty Southbank Chef de Partie

2011 – 2013 GOMA Bistro Commis Chef 

2010 – 2011 Urbane Restaurant Apprentice Chef

2008 – 2010 The Brisbane Golf Club Yeerongpilly Apprentice Chef

Romain Bapst
Chef & Mentor

A native of the Alsatian city of Strasbourg - France, Romain brings to Australia the unique spirit of this culinary Mecca of half-timbered houses overhanging cobbled streets, its citizen wrestling with a language that is part French, part German.

Following intensive training in France, Romain moved to Australia in 1990 where he has since held positions at numerous award-winning restaurants including: Mietta’s Melbourne, Hayman Island Resort one & the only one, Il Centro Brisbane, Drift restaurants and his own Lutèce Bistro & Wine Bar in Bardon  

His celebrity was cemented during his years at Mietta’s Restaurant voted best restaurant Australia & 13 years at Brisbane institution Il Centro, where his fresh, modern menu featuring his famous Sand Crab Lasagne, the Moreton Bay Bugs cocotte, Flinders Island milk fed lamb & the WA White Rocks veal dishes!

Romain’s genuine passion for quality produce along with his love of entertaining people with French cuisine prepared from the heart, motivated him to open Lutèce Bistro & Wine Bar in 2013.  Lutece quickly established itself as one of Australia’s leading French Bistro and Wine Bars and has received 5 star reviews and a well-earned local following. 

Since 2005 Romain organised once a year, his successful French Chef & Wine Tours of the delight of his restaurants customers & followers for “The Love of France, Food, Wine, the guided private Tours, the beautiful sceneries of the French backyards and the dinners with the greatest French chefs!”.

Romain has also held the following positions:

  • President & Chairman of Bocuse D'or Australia President,

  • President of Les Toque Blanches Queensland

  • President of Academie Culinaire de France Australia

  • President of Bocuse d’Or Australia

  • Vice President of Chefs of the Future

  • Maître Canardier Australia

  • Maître Rôtisseur of the Chaine des Rotisseurs

  • Vice-Charge de Presse

  • Awarded Chevalier de l’Ordre du Merite Agricole (Knight Order of Agricultural Merit)

“ Advice on creating ambience in a 36-year-old shop, the colours, the surfaces, hygiene, easy maintenance tips and highly effective marketing strategies continue to be implemented and are invaluable. 

We are privileged to continue our engagement with Catherine and Romain, especially as we are now experiencing those seeds fruiting in abundance.”

Craige Gravestein
Director - French Patisserie Toowong and Kingscliffe

Gain access to a suite of expertise, and start your culinary journey today.

Key services.

Menu & Recipes

Collaborate with us to build your menu around the ideas you have conceived.

Packaging

We develop the most appropriate presentation and suitability for your specific menu.

People Hiring

We will determine the most workable team configuration.

Training

We train your team, right there in your kitchen.