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.
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
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.
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
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.
