Joachim Borenius is the head chef of restaurant and bar Bouche on Bridge.Borenius hails from the southwest countryside of Sweden where he grew up plucking vegetables from the ground and creating meals with the produce grown in his family’s garden.
His career has seen him work in acclaimed kitchens both in Australia and internationally as well as Michelin star restaurants such as Heston Blumenthal’s The Fat Duck and Thomas Keller’s Per Se in New York City. Borenius worked under Mark Best at Marque and most recently helmed the kitchen at Best’s Pei Modern.
Borenius has more than 20 years fine dining experience. He has a commitment to sustainability and working with top producers and is focused on seasonal, high quality ingredients and produce.
“I’ve been given this great opportunity to do my own thing and I’m really excited to use my 20 years of fine dining experience in a more relaxed environment. For me, the core of a restaurant is how comfortable you feel there as a diner. The dining experience should be about the guest rather than the restaurant and I think this has been lost in this city in recent times.”