At The Source Restaurant we like to indulge as many senses as possible, and our chefs aim to be the embodiment of that hoary saw, 'Think globally, act locally'.

PHILIPPE LEBAN,
EXECUTIVE CHEF

Sous chef to Guillaume Brahimi, at Sydney's Quay; head chef Hamilton House on Shanghai's Bund; listed by Conde Nast Traveler's 100 Hot List Tables of worldwide restaurants, 2008, and the American Academy of Hospitality Sciences Five Star Diamond Award as one of Asia's best chefs in 2009.

A French-born Aussie with a love of traditional French food, with a MONA twist. Earned his French 'letters' with a few three-Michelin-star restaurants: Alain Passard's L'Arpège, Pascal Barbot's L'Astrance and restaurants of Hôtel Plaza Athénée and more.

VINCE TRIM,
FUNCTION CHEF

Fourteen years as executive chef at one of Sydney's best hotel bistros, Forresters Hotel, and three years as head chef at Westpac catering.Passion for seasonal food, people and tattoos.