After years working as fine dining chefs, we are accustomed to carefully choosing only the best ingredients from local and organic producers.
We love experimenting with flavours, textures and colours, seeking contrast and innovation.

Our mission is to cook for your babies as if they were our own, giving them healthy,

organic, unprocessed and sustainable meals every day.


Born and raised in France, Julien learnt the fundamentals in the prestigious cooking school, Saint Pierre in Paris. He then travelled the world, through Europe and Asia, further developing his classic recipes and creating original and innovative dishes.

Inspired by diversity and cultures, he has learnt to mix and balance flavours in a truly unique way.
Julien has worked side by side with some of the world’s greatest chefs, including Dominique Grel, Stephane Vieux, Jean-Michel Guilloteau, Pierre Hermé, Patrice Hardy, and Marc Davis.

With a culinary experience that stretches over almost 20 years, half of which was spent in fine dining working as a head chef, Julien has become an ambassador of good and healthy cuisine and wellbeing in general.


Australian-born, Stephane moved to France when he was 16 years old.

He jumped straight into the world of fine cuisine, working with celebrated French chefs at the best restaurants of the country.

Stephane was head chef for the Pourcel brothers in their successful and very popular restaurant in Cannes, in the South of France.

For Stephane cooking begins with choosing fine ingredients and then experimenting with flavours, textures and colours – seeking contrast and innovation. He is often described as the true food fanatic.

Restaurant Le Piquet, Paris and Le Sea Sens, Cannes – two of the renowned

restaurants where our chefs worked prior moving to Australia.