Philippa Sibley of Syracuse

Philippa Sibley is one of Australia’s leading chefs. Best known as a pastry and dessert specialist, Philippa’s solid old-school training and respect for timeless, classic cooking techniques has steered her reputation as “Savoury Queen” status equal to the sweet. Her focus is on seasonal, sustainable ingredients from local producers and “marriages of flavours: tomato and basil; mushroom and game; peach, raspberry and vanilla. Strawberries and cream. I’m a sucker when it comes to the old school, I just like to put a new spin on it.

Philippa is co-author of the “Marriages est est est cookbook” published in 1999 (when est est est was described by the New York Times as “the restaurant of the moment”). While dessert junkies’ prayers were answered by Philippa’s second book, “PS Desserts’ (published in 2011), her third book,”New Classics”, puts a PS contemporary mark on savoury and sweet classics.

Pip’s cooking career commenced in Melbourne in the late 1980‘s with acclaimed chefs Stephanie Alexander and Tansy Good. Her fate as a pastry chef was sealed by work in London at Le Gavroche, Est, Quaglino’s and Harvey’s (with Marco Pierre White) followed by her appointment as Chef de Partie at three Michelin star La Côte Saint Jacques in France. Back in Australia in 1996, Philippa opened est est est, followed by Luxe in 1998, and then 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. Her work at Ondine earnt Philippa The Age Good Food Guide Chef of the Year Award 2004. Philippa’s has cooked in some of Australia’s finest restaurants, more recently, as first Executive Chef at Albert St Food & Wine (awarded a hat in The Age Good Food Guide) and then at Prix Fixe, in Alfred Place, Melbourne. Philippa was Time Out Melbourne’s Chef of the Year in 2014.

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