Australia - Caleb Bilewicz
Brisbane, February 28, 2021
Executive Chef at The Brisbane Club
" we will emerge stronger together, proof that Chaîne values are alive and well "

Maître Rôtisseur Caleb Bilewicz is Executive Chef at The Brisbane Club, Queensland’s premier private club. As well as delighting diners with his culinary skills, Caleb shares his time and expertise to help young chefs and sommeliers to fulfil their potential.

As a young chef himself, Caleb represented Australia in the International Jeunes Chef Rôtisseurs Competition. Now he mentors the region’s winning young chefs while working with the Bailliage of Brisbane to develop programmes to help its young sommeliers improve their performance skills.

He is credited with having an “imperturbable nature”, which is a good fit for this nurturing environment, allowing epicurean excellence to be achieved through thought-provoking events.

The Brisbane Club’s commitment to community, camaraderie, fine food and wine fits well with the core values of the Chaîne. In recent years, the Bailliage of Brisbane has often partnered with The Brisbane Club to host events honouring the “art of the table”. The historic wine cellar has been a meeting place for many bespoke events.

In May 2019, Caleb and his team were key to the success of the Australia’s National Grand Chapitre, always pushing the boundaries to deliver a ‘wow’ experience that celebrated food and wine pairing while delivering new educational elements to the menu. The Cellar Lunch with visiting Baillis Délégués exemplified his approach to fine dining.

During the pandemic, Caleb has taken the lead to position his kitchen so that members and their guests continue to experience this culinary excellence from home or in a safe and comfortable dining environment. He has opened his kitchen to members in COVID-safe numbers. Truffle, Encounter, Escoffier and Duck & Pinot dinners have been successful events greatly appreciated by local members who are able to find and enjoy a “new normal” in the difficult times.

From quaint beginnings refining his craft in a 60-seater restaurant in Shorncliffe, to competing in countless competitions nationally and internationally, Caleb is a lifelong learner who embraces the joy of cooking and imparts his passion to all who have the fortune to work with him.

Looking ahead, Caleb is confident that the post-pandemic world will continue to celebrate the “art of the table”. He said, “Having experienced this last year together we will emerge stronger together, proof that Chaîne values are alive and well.”

Amanda Roberts
Editor, Revue internationale de la Chaîne

Ed. This article was first published in the 2020 edition of the Revue internationale de la Chaîne