MEET THE TEAM
Our team seeks to satisfy food enthusiasts who enjoy the amazing experience of an open-kitchen restaurant, as it is our unique concept.
Moreover, we want to introduce the idea of using modern French-based ingredients to create our contemporary food cuisine.
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Meet our Head Chef, Hayden Duong
Experience an Australian first open- kitchen restaurant concept celebrating the best in French-inspired cuisine designed by Hayden Duong by Coup de Foudre.
As a Michelin-starred chef, Hayden Duong has created Coup de Foudre' s menu from the best local and international produce, it is one not to be missed.
Meet our G. Manager, Tasya Laurens
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Our general manager has been in the hospitality industry for more than 8 years. She is professional in managing a great team and training our staff to achieve their maximum capability.
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Tasya's silver service skills were increased from working at two of London’s most prestigious restaurants Palio Bar Restaurant and City Rhodes Restaurant where he excelled as a Head Waiter and then as an Assistant Manager.
Meet our Restaurant Manager, Mauricio Bustos
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A true hospitality professional who believes in the important balance of seamless service and exquisite food quality. Bustos can often be quoted as saying “It is all in the delivery”.
With a background in finance, Bustos commenced his hospitality career in Sydney as the Food and Beverage Manager for Havana Joes Tavern and Restaurant, a leading Sydney Hotel.
