• at Lorraine’s Bistrot - Awarded one prestigious Chef Hat by the Australian Good Food Guide, recognizing exceptional culinary standards, creativity, and consistent quality at Lorraine’s Bistro in Sydney

  • Selected as a finalist Chef of The Year, Best Casual Dining, and Best Metropolitan Pub categories for the esteemed Australian Hotels Association Awards, highlighting exceptional culinary leadership, innovative dining experiences, and outstanding contribution to the hospitality industry.

  • Part of the culinary teams at globally renowned restaurants listed in San Pellegrino's Top 50 Best Restaurants, including Quay (Sydney) and Martin Berasategui (Lasarte Donostia), refining world-class skills, innovative techniques, and culinary excellence.

  • Designed culinary experiences tailored exclusively for billionaires, celebrities, and high-profile individuals, demonstrating discretion, sophistication, and creativity at the highest level. Trusted to manage private kitchens, design bespoke menus, and curate personalized, memorable events with an exceptional eye for detail and aesthetic refinement. Known for creating dining experiences that seamlessly blend gastronomic excellence, mindfulness, and exclusivity, consistently exceeding the expectations of the world's most discerning clientele.

  • Cultivated advanced culinary craftsmanship and precision working at internationally acclaimed Michelin-starred establishments such as La Cape, Martin Berasategui, Quay, Tomislav (ex Chef Fat Duck), Panama House and Le Vieux Bordeaux, enriching expertise in haute cuisine and fine dining.

  • Successfully directed a catering operation trusted by international celebrities and entertainment icons, delivering exclusive culinary experiences tailored to prestigious events and distinguished clientele, TV Shows, Movies and Advertising.

  • Established global recognition as a culinary consultant, providing expert guidance and strategic development to esteemed restaurants and hospitality ventures across dynamic culinary markets worldwide.

  • Recognized as a top emerging French culinary talent, placing in the top 10 finalists at the prestigious Ritz Escoffier "Race à Viande" Competition in Paris, a testament to creativity, skill, and mastery in gastronomy.

  • Managed and oversaw complex culinary operations across diverse sectors, from acclaimed restaurant groups and leading catering businesses for the film and television industry to bespoke private events demanding meticulous attention and seamless execution.

  • Expertly crafted and delivered innovative menus for prestigious luxury resorts, acclaimed dining establishments, and exclusive high-profile events, consistently achieving exceptional guest satisfaction and acclaim.

  • Implemented strategic initiatives in cost control, menu optimization, and operational efficiency, resulting in increased profitability, enhanced productivity, and sustained culinary excellence across multiple hospitality ventures.

Awards & Recognitions

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Bowl of gnocchi in creamy sauce with pepper on top
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Plate with mussels, pear slices, and fennel garnished with colored oils on a decorative floral rimmed dish.
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Roasted cauliflower with greens on white plate
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Gourmet dessert with caramel popcorn on white plate
A plate of grilled shrimp garnished with sliced radishes and herbs on sauce, accompanied by a side dish of seasoned fries on a wooden table.
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Sliced ahi tuna on a decorative plate with olive oil and balsamic vinegar.
A bowl of creamy risotto topped with crispy vegetable chips on a white plate.
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A note from Clement.

“I create spaces for connection—where food, people, and energy come together in a way that can’t be repeated. Each moment is shaped by those who gather, existing only once. If you’re seeking something real, let’s create it together.”