Stéphane Yau is the Head Chef at Four Frogs Creperie Randwick and he’s been working with us for 16 months.
We chat to him about his experience – and love of crepes, of course!
Why did you decide to become a crepier?
I decided to become a crepe maker after working alongside a crepe chef at the Hilton resort in Moorea French Polynesia. I found it very interesting – and fun, too!
Where did you work before coming to Four Frogs?
I studied at a catering high school in Tahiti, French Polynesia. After that, I worked alongside a head chef – first at the Radisdon Plaza hotel in Tahiti, where I learned the basics (pastries, butchering, garde manger, main course, grilling, snacking, buffet etc). After that, I helped my chef open his own fusion restaurant before becoming a chef at the Legend Resort Hotel in Moorea and then the Hilton Moorea.
I then decided to leave Tahiti to learn more about cooking in France. I began working in a French family hotel restaurant in the south of France, in Averyon. Here, I could find the finest products from the farms and vineyards, like blue cheese, sheep, goat’s cheese. Averyon is a famous countryside area where red wine, veal and beef are a premium quality, too. I then worked for a winter season in Courchevel in a very chic ski resort – and after that, I decided to come to Australia, where everybody told me a lot about culture, good food and opportunities!
What’s your favourite part of your job?
To shred the cheese! Well, I like the relationships I have built with the regular customers and staff. I also enjoy teaching the others about my knowledge in crepes and cooking.
What’s the hardest part about being a crepier?
Why do you think Australians love crepes so much?
Crepes are a different experience to other dishes. Also, galettes are healthy and there’s a variety of ways to garnish them.
What’s your favourite crepe?