Fabrice Lecoq

Restaurant Manager

Fabrice Lecoq brings his European passion and experience in some of the world’s best venues to Gazette.

Growing up in Paris and studying technical engineering, Fabrice quickly tired of his chosen profession and decided to enter the hospitality industry. Moving to London, he bluffed his way into a bartending role, quickly learning the ropes and developing a sophisticated style and palate.

Within a year he graduated to a management position and from there, moved into a role at Soho House, an exclusive members’ club with outposts across the world. Over twelve years, Fabrice honed his skills at Soho House venues, before progressing to high-end dining at Nobu Berkeley in Mayfair.

In 2012, Fabrice moved to Sydney, taking a front of house role at Merivale. Working across venues including ivy, Felix Bistro and J&M Whisky Bar, he was a finalist in Diageo’s Cocktail Bartender of the Year awards in 2015.
Now in Gazette’s Restaurant Manager, role, Fabrice still enjoys mixing a drink or two. His favourite? “A Negroni… [it’s a] simple recipe but such a complex drink, with its balance of bitterness and sweetness.”

Fabrice’s service mantra: deliver an honest experience with professional service – a new-world approach to traditional hospitality.

Giles Bailey

Head Chef

Giles Bailey brings his passion for food and feasting to Print Hall.
As a child, Giles loved cooking with his family, with his most precious childhood memories centred on the kitchen and dining table. From a very young age, his love of food was apparent, making a transition to professional cooking inevitable.

After completing his training at E’Cucina, Giles worked his way through some of Western Australia’s best kitchens, including Cream, Cantina 663 and award-winning Selene Brasserie in Broome.

Giles sources the best available local produce to create dishes designed for feasting. His menus are dictated by what is fresh and plentiful, creating seasonal cuisine with a focus on clean, regional flavours.

When cooking at home, Giles uses his grandmother’s cast iron pots, drawing inspiration from flavours experienced travelling and feasting with family and friends. “Dishes stay with you for life… a dish can take you back to a special place you enjoyed many years before.”

Giles’ culinary mantra: cook good food with balanced flavours, textures and great produce.