Ex Marque chef at Coogee Pavilion
Joachim Borenius has been appointed head chef at Coogee Pavilion, just eight months after leaving Marque restaurant to join the Merivale group.
Newly-appointed head chef Joachim Borenius with Coogee Pavilion executive chef Jordan Toft.
The senior sous chef steps up to the new position, working under the watchful eye of executive chef Jordan Toft.
He replaces Zak Sykes who heads to Merivale’s The Fish Shop in Potts Point 12 months after helping launch the Coogee space.
Borenius says he has adapted well from Mark Best’s fine diner to the three-level pleasure palace of Justin Hemmes.
“I’ve always been an organiser at heart, it’s a different product, of course. I think I am more than happy and comfortable here applying a lot of finesse, adapted to technique as far as the new venue allows for it,” he says.
Originally from Sweden, Borenius spent 15 years working in Sweden, the UK and US before settling in Australia where he joined Marque as sous chef and then became head chef. He returned to the Surry Hills restaurant briefly to help out Best who recently celebrated 16 years at the Crown St venue with a 16-course degustation dinner.
“I’m thoroughly excited to be able to lift and nip and tuck a bit here and there and add my kind of background and expertise to this. It’s both a challenge to me and the team,” Borenius says. “It’s a lovely fit but of course a very different product.”
He says his fine diner experience reflects that of Toft.
“We have similar pedigrees with our backgrounds in fine dining. We two complement each other very well. It’s just a matter of adapting it across the line and teaching these guys and keep polishing it,” he says.
Borenius says he enjoys the fresh produce available and styles at Coogee which has everything from sushi and sashimi to pizza.
“It’s fun to have that width of an offering. I make sure I get on top of the seasonal produce. I’m working closely with out purveyors and suppliers to find the stuff, the most happening the most delicious food right now.”
Source: Daily Telegraph June 2nd 2015
