The Clove Club appoints new head chef

Rhys Lebreux, former senior sous chef at the two Michelin-starred restaurant, The Clove Club, has been promoted to the role of head chef. 

The move marks a new chapter for the venue, with Lebreux focusing on continuity, team-building and further refining the restaurant's modern British approach. He will work with produce from the restaurant's recently developed kitchen garden, tended by workers' cooperative OrganicLea. 

The chef began his culinary career at the age of 15 in his uncle's bistro. His cooking is heavily influenced by his Mauritian-French heritage and his formative years in top Australian kitchens, including Assiette by Warren Turnbull, Master by John Javier and Josh Niland's Fish Butchery and Saint Peter. 

Since joining The Clove Club in 2018, Lebreux has risen through the ranks with technical finesse and a respect for seasonality. He works alongside chef-patron Isaac McHale, supporting the development of new dishes and maintaining the standards that earned the restaurant its second Michelin star in 2022. 

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