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Chef Team

Andrew Gunn – Executive Chef

Hailing from Brisbane, Andy began his career locally at Isis Brasserie, then in Sydney at ‘Bécasse,’ ‘Guillaume’s at Bennelong’ and ‘The Three Weeds’ before relocating to France.

He worked in Paris for five years within a number of Michelin starred restaurants. La Grande Cascade under Frédéric Robert * Michelin, Les Ambassadeurs at Hôtel de Crillon under Christopher Hache 1* Michelin, Le Taillevent under Alain Solivérès 2* Michelin and Le Cinq at Hotel George V with three Michelin-starred chef Christian Le Squer.

Upon Andy’s return to Brisbane, he assumed the role of Executive Chef at acclaimed restaurants The Euro and Urbane working alongside Head Chef and now wife, Amélie Gunn. After the Covid lockdowns mid 2020, the duo took on the Lobby Bar at the Calile hotel where they initiated the culinary rooftop garden and bakery division.

On his return to Australia he was executive chef at ‘Urbane’ restaurant and ‘The Euro’ from August 2017, until its closure on December 25th, 2019.

In mid 2020 Andrew took over the Lobby Bar at Calille Hotel until December 2023.

Amelie Gunn – Baker/Chef

Born in Southern France, Amelie commenced her formative cooking training years at the finest French Restaurants including: Le National, Hostellerie la Farandole, Restaurant Christophe Bacquié *** Michelin, Le Taillevent ** Michelin (Alain Soliveres) – Paris, Le grand restaurant ** Michelin (Jean Francois Piège) – Paris, Le verre volé, Restaurant & wine bar – Paris

From 2017 to 2020 Amelie was the Head Chef at Urbane Restaurant in Brisbane.

In 2020 Amelie was Senior Pastry Chef at the Lobby Bar at Calille Hotel. Amelie’s team was responsible for the Hotels baking demands, from Lobby Bar, functions and conferences to room service and amenities, her team did it all. Amelie left Calille Hotel in December 2023.

During their time at Calille Hotel, Andrew and Amelie received much recognition of their outstanding effort and quality products which assisted in Calille Hotel being named ‘The Best Hotel in Oceania’ and No.12 in the World in the inaugural The World’s 50 Best Hotels awards.

This recognition reaffirms the exceptional experience they strived to provide for guests time and time again.

“Our cuisine focuses on locally sourced Queensland produce that speaks for itself on the plate. With influences from our travels overseas and international cooking experience. We find cooking the food you love is the best version of yourself,” says Andy.

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