Sézanne at Brae

If you’d like to catch one of the world’s hottest kitchen talents as he rockets into the global big leagues, now is your chance. Daniel Calvert is coming to Australia for the first time, coming to Brae for two intimate services and sharing a taste of Sézanne.

Curiously enough for someone born in Surrey, resident in Japan and celebrated for French cooking, Calvert got his start working for an Australian – Shane Osborn at Pied à Terre. From a promising beginning in London, he segued into working for the three-star likes of Thomas Keller at Per Se and Epicure at Le Bristol in New York and Paris. He joined another Australian, James Henry (fresh from Bones in Paris) to open Belon in Hong Kong, and when Henry moved back to France to open Le Doyenné, Calvert took the reins, leading the hit bistro to win a Michelin star and place #4 on Asia’s 50 Best Restaurants.

Now a name to watch in his own right, Calvert was drawn to Japan by the offer to open a restaurant of his own at the Four Seasons Hotel Tokyo at Marunouchi. Swinging open the doors in 2021, Sézanne was an instant hit, awarded a star inside six months, winning a second in 2023, and then, in 2024, winning both the top spot in the Asia’s 50 Best list and three stars from Michelin.

This March he joins chef Dan Hunter at Brae for two services drawing on his experiences in London, Paris, New York, Hong Kong and Tokyo, making fine use of organic and sustainable produce from Brae Farm and The Otways, showcasing his sensibility alongside Brae’s nature-based Australian cuisine.

Tickets for these dinners are limited and will go fast. Don’t miss this once-in-a-lifetime collaboration.