About Xavier
Xavier Mouche hails from the French-speaking Jura region in Switzerland. During his chef’s training at Auberge de Bugnaux near Geneva Switzerland, with renowned restaurateur Christophe Ziegert, Xavier was inculcated with a respect for, and love of good ingredients. At Bugnaux, dishes were often conceived on the day with simplicity, honesty and driven by seasons and market availability.
…several years later, following a Kombi trip around the eastern half of Australia, Xavier settled in Tasmania where he enrolled at the School of Architecture and launched his new consulting company Food in Design, where he has already consulted for numerous existing and new restaurant projects. Some of these included the interior design of the eco-tourism yacht Discovery, in Strahan Tasmania. Meanwhile, Xavier also maintained his Sydney connections, where he assisted Serge Dansereau on the food styling and editing of Dansereau’s latest book Bathers Pavilion Menus and Recipes and was involved as the opening chef for the Sobo restaurant at Bondi Beach. More recently, Xavier was engaged in the opening of the new Pierre’s Brasserie in Launceston, where he assisted with the general concept, setting up of the restaurant, kitchen layout design and initial menu development. In 2008 and 2009, Xavier took part in the University of Tasmania’s Creative Arts Summer School where he designed and taught two nine day Culinary Design workshops.
1994 – Concept and yacht kitchen design, for Royal Brunei family in Brunei, Singapore, London and Hamburg.
1994 – Cooking workshop and demonstrations on Italian desserts for East West Int. Foods, Singapore.
1999 – Assisted Serge Dansereau as restaurant chef de cuisine in the relaunch of Bather’s Pavilion, Sydney.
2000 – Menu design and guest chef for Opera Australia Award dinner, sponsored by Dom Perignon, Sydney.
2002 – Concept, kitchen and menu design for the Bambu restaurant, Overseas Passenger Terminal, Sydney
2002 – Assisted channel 7 in organizing the Alain Ducasse cooking show for Good Morning Australia, Sydney.
2003 – Cooking demonstration during Taste of the Harvest, Devonport Tasmania.
2004 – Menu design for the Racecourse Inn, Longford Tasmania.
2005 – Concept, interior, kitchen and menu design of yacht Discovery, Strahan Tasmania.
2005 – Concept, kitchen and menu design and for the TRC Bistro, Launceston Tasmania.
2005 – Menu design and guest chef for Designer Month Degustation dinner, Henry Jones Art Hotel, Hobart Tas.
2005 – Guest chef at the Long Table Lunch for Ten Days on the Island, Stanley Tasmania.
2006 – Assisted in food styling and editing for The Bathers Pavilion Menus and Recipes book, Sydney .
2007 – Concept, kitchen and menu design for Sobo restaurant, Sydney.
2007 – Concept, kitchen set-up and menu design, Fitzpatricks Inn, Westbury Tasmania.
2008 – Concept, kitchen and menu design for Pierre’s Brasserie, Launceston.
2009 – Menu design (nutritionally inclined) for Scotch Oakburn College boarding house, Launceston.
1983 – Completed chef’s training at technical college Ecole Professionelle de la Sic, Lausanne Switzerland.
1984 – Began career as a chef working up the ranks to executive chef level, in Europe and Australasia.
1987 – Photography studies at Whitecliffe College, Auckland New Zealand.
1989 – Drawing studies at Julian Ashton Art School, Sydney.
1990 – Diploma of landscape painting with teacher Raymond de Cusack, Sydney.
1991 – Drawing studies at Ecole Nationale Superieure des Beaux Arts, Paris France.
1992 – Worked with Guy Savoy and Gordon Ramsay, at Guy Savoy restaurant, Paris France.
1998 – Diploma in Hotel Business Management, Ecole Hoteliere de Geneve, Geneva Switzerland.
2002 – Worked at Alain Ducasse’s Spoon restaurant, Paris France.
2003 – Enrolled at the School of Architecture, University of Tasmania, Launceston.
2004 – Launched company Food in Design, Launceston.
2008 – Enrolled at the Interior Design Institute for diploma course, Sydney.
2008 – Designed and taught a Culinary Design workshop for UTAS Summer School, Launceston.
2009 – Designed and taught a Culinary Design workshop for UTAS Summer School, Launceston.
1974 – 2nd place in national drawing competition organized by Caran D’Ache, Switzerland.
1982 – 4th place, State Apprentice Culinary Award, Switzerland.
1988 – 1st place, Senior Chef of the Year, Auckland New Zealand.
1990 – 1st place, (New South Wales) Young Chef Australia Trophy, Sydney.
1990 – 3rd place, Salon Culinaire, Darling Harbour, Sydney.
1990 – Kables was bestowed Three Chefs Hat award, Sydney Morning Herald, Sydney.
1994 – Kables was bestowed Top 10 Great Hotel Restaurants of 1994, HOTELS Magazine, Chicago USA.
2006 – 1st place, in Shoot the Chef photographic competition, Art Gallery of NSW, Sydney.
2006 – Golden Key International Honour Society Award for scholastic achievements at UTAS, Launceston.
2008 – Published in the inaugural print edition of Who’s Who in Tasmania, for past achievements.