There’s a certain charm to a French bistro that can be hard to resist. But outside of France itself, a suave Gallic establishment that is approachable can be harder to come by. But it’s a concept that has been mastered in Potts Point at Bistro Rex, a restaurant that focuses on the creation of typical French fare just as it does a welcoming environment both in and out of the kitchen. Joanne Ward and Michelle Powell are the chef team behind the Sydney eatery, who recently spoke with delicious. about what shaped their path towards cuisine.

Why did you choose to work in the food industry?
Jo: growing up in a small country town in Victoria, there wasn’t that much choice of different career paths, so I started washing dishes in the local pub.
Michelle: I was eager to start work as soon as I was old enough to do so. My next door neighbour was managing the local Cut Price Deli so working in the food industry it just happened to be.

What appealed to you both about Bistro Rex?
Jo: Working in a team of like-minded hospitality professionals with an opportunity to have fun with a French-inspired Bistro menu.
Michelle: The opportunity to work with some of my favourite people in the world. A team of industry professionals that all share the same core value in what it takes to create an institution.

How do you think Bistro Rex stands out from the market?
Michelle: We are working hard to create a favourite local restaurant. We have an approachable price point and a menu that incorporates classic cooking techniques with a modern approach.  

What is your partnership like in the kitchen?
Michelle: Myself and Jo have been working together for five years now. It’s a tough industry so working in a collaborative partnership is important, one that takes our creativity into different directions and helps to form tasty works of art.

Who do you look to as mentors in the industry?
Jo: A few years after I finished my apprenticeship I was lucky enough to get a job at the Adelaide Hilton. Soon after Cheong Liew (one of Australia’s most respected chefs) joined the team and took over the Grange Restaurant as consultant chef, we hit it off straight away, and it wasn’t long before I was his head chef. Our relationship lasted almost 10 years together in which time the Grange became one of Australia’s most successful restaurants. During these years Cheong taught me his philosophy on food and hospitality, the most important lesson learnt was one of generosity.

Michelle: Neil Perry. I was apart of Neil Perry’s original Spice Temple team in both Sydney and Melbourne. Neil spent hours of training, picking and pulling apart his visions for the restaurant and customer service. His words of wisdom still give me goosebumps thinking about it. 

How do you think commercial kitchens can become more welcoming to women?
Michelle:  It’s not just about women, it’s about humans and equality within this environment. It’s about supporting each other’s individuality. At Bistro Rex we have just introduced a four-day working week to give our staff three days off to enjoy life outside the kitchen and a greater work/life balance. As a leader in the kitchen, I try not to put unnecessary pressure on my chef – that old school mentality is out of date. I believe that getting the best out of my chefs is by creating a happy, comfortable and nurturing workplace. Passive aggressive behaviour is shut down straight away in our kitchen.

Bistro Rex will play host to the next delicious. Reader dinner in September. Tickets will shortly be available to purchase online.