Hervé Borghini's recent appointment as Executive Chef - Le Méridien Melbourne, may be described as the quintessential full circle moment. The French-born chef has worked his way from a bright-eyed kitchen apprentice (in a 5-star waterfront palace in Cote d'Azur mind you) to leading roles in internationally renowned hotels from Corsica to Canada.

Now, he's taken the helm of a French-born stablemate — the luxurious 5-Star Le Méridien and its elevated diner, Dolly — serendipitously located on the 'Paris-end' of Bourke St.

Chef Borghini's curiosity for food and cooking began well before he ever stepped foot in a professional kitchen. From a very young age, growing up in Bordeaux, he was a permanent fixture in his grandmother's kitchen, observing how she cooked and wanting to help and spend as much time with her as possible.

“She was a really great cook. One of my favourite food memories from her kitchen was her duck breast from the southwest of France, cooked under fire with a vine branch that gives the duck a nice smoky flavour. She served it with a homemade gratin dauphinois and a nice Bordeaux red wine (obviously) for the whole family to enjoy”, Borghini says.

This passion, so early ingrained, resulted in placements in professional kitchens, including stints in Michelin star restaurants along the Côte d'Azur and Corsica coast, and an ongoing assistant chef position at Bordeaux City Culinary Institute.

Not content with following the status quo, Chef Borghini decided to take his experience to the world. Knives in hand, he set out to master the different culinary flavours, styles, and techniques of North America, South America, Europe, Asia and Australia.

These years abroad, as impactful on broadening his horizons and skills as intended, capped off with a position at Montreal's illustrious fine-diner Relais & Châteaux L'Europea.

Borghini then made his way Down Under, landing in Victoria's Surf Coast where he undertook a stint at Anglesea's beloved, hatted Captain Moonlite. Initially intrigued by Melbourne's globally recognised hospitality scene, it didn't take long for a passion for modern-Australian cooking to well and truly take hold.

Borghini did briefly return to Canada to take the position of Executive Chef at the Luxury Hotel Omni Mont-Royal in Montreal, before making a triumphant return to Melbourne, determined to pick up where he left off and make his mark on our culinary landscape.

Now, as Executive Chef at the celebrated Le Méridien Melbourne, Chef Borghini brings together his rich history in high-end kitchens of the Mediterranean with techniques, skills and experience from all four corners of the globe.

He's now tasked with overseeing a brand-new menu for Dolly, ensuring it remains true to its dedication to elevated, European-led dining while also leveraging his developing passion for Australian-natives and our incredible, abundant produce.

“My philosophy on food is that it doesn't have to be complicated to be exceptional. Making a good, tasty dish can be quite simple. All you need is quality, fresh ingredients and to know how to season and cook it properly. After that, if a meal is shared with the right people, in the right setting, I believe this is what makes a memorable experience.”

Chef Hervé Borghini is Executive Chef at Le Méridien Melbourne and its flagship restaurant, Dolly.

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