An energetic native-born Québécois but also an Australian citizen, Serge Dansereau grew up in Montréal and spent his formative years surrounded by a family whose food skills and example were to leave a lasting impression.
Serge began work as a kitchen hand in Montréal, where gradually his persuasive willingness gave him a good future in cooking. He was accepted at the prestigious Institut de Tourisme et d’ hôtellerie du Québec in 1974, completing his diploma in Cuisine Professionnelle in 1976.
In 1983, Serge accepted a position to help open the newly built Regent, Sydney. The hotel was lead by the visionary Ted Wright, a forward thinker and great hotelier. The Regent, Sydney was consistently voted in the top 10 hotels in the world.
He was 26. His charter was to metamorphose the Regent’s restaurant Kable’s into a restaurant within a hotel not a hotel restaurant. Excellence was to take precedence over the bottom line; after one year, Dansereau was appointed Executive Chef of the Regent, Sydney and Kable’s quickly became a legend.
Dansereau is a detailer, a people’s person who sees food in a context where it is part of the quality of life. His philosophy was and is that great food requires a great palate of quality ingredients and he sought them out, his in uence on new and emerging varieties of fresh and handmade produce became legendary.
Under his guidance, a new and exciting variety of produce soon surfaced – wild mushrooms, exotic herbs and lettuces, vegetables formerly unheard of, farmhouse cheeses Australians had only read about, unusual seafood, baby lambs, traditional game and a whole new selection of quality of market vegetables.
In 1989, the prestigious Sydney Morning Herald Good Food Guide proclaimed Dansereau Chef of the Year and in 1990, awarded 3 toques, its highest accolade, to Kable’s.
In 1994, Dansereau was the recipient of the Sydney Morning Herald Special Award for Excellence, “for his work in helping rede ne Australian cuisine, his passion for produce and his promotion of Regionalism”.
His resignation from The Regent in 1999 was coupled with an announcement that he would join The Bathers’ Pavilion as partner and Chef.
An imposing white building, with an exterior re ecting Moorish architectural in uences and distinctive Islamic fretwork, Bathers’ Pavilion includes three Dansereau designed hi-tech kitchens that service a Restaurant, Cafe, Bar, Private Function Rooms, Terrace and Kiosk.
And so, when the astonishingly beautiful and rejuvenated Bathers’ Pavilion opened in August, 1999 it almost immediately became one of Sydney’s best and Australia’s most acclaimed eating place.
Serge Dansereau is a chef and restaurateur who respects the service tradition and regards quality produce as the optimum ingredient in his cooking.
In a country with a world-wide reputation for restaurant excellence, he continues at the forefront. He is considered one of the trendsetter and leading chef of Australia.
In February 2003 Serge became the sole owner of The Bathers’ Pavilion.