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Brendan Owens

Brendan Owens

Head Pastry Chef

Vue De Monde

Melbourne, Victoria

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Vue De Monde

Head Pastry Chef

Vue De Monde, a great place to refine your skills and a place to develop others. In my time running this Pastry kitchen I taught a lot of skills and techniques to my chefs and they taught me much more. As the story goes my daily tasks and weekly jobs were the usual suspects of ordering, rostering, managing staff and the kitchen. Menu development was a large part and working with Shannon and Cory to do what we do.
I am in charge of the Pastry offerings at the restaurant and do service daily, amongst this I oversee the Pastry Production kitchen which caters for the Vue Caf├ęs and also design menus for the VDM Events Pastry.

Career medium 01
Career
Career medium 05

2am Dessert Bar & 2am:Lab

Pastry Chef ( Stagier)

2am is an amazing place, I first met Janice Wong five years ago at a demo in Singapore and she offered me a stage and eventually a job. This is my second time in Singapore with janice as I was working between the Lab and the Bar.
I was working with a master baker from Spain, Daniel Jorda; this man taught me artisanal bread and fermentation techniques.

Career

Petit Mort

Pastry Chef

Petit Mort, i was contacted to open this pastry section for Todd Stuart when he opened this restaurant in shenton park in 2011. I was given the role of looking after the offering for the pastry section from Breads, Desserts & Petit Fours.
This was great fun and I only left as the Vue de Monde position was becoming available.

Career medium 05
Career
Career medium 05

2am Dessert bar

Pastry Chef

I spent a few months with Janice and the team at 2am.
I was amazed at how meticulously they all worked and created. This is the base of my pastry career which i owe a lot to Janice and Derrick. I was generally on service and had a lot of interaction with guests. To date I am in constant contact with Janice sourcing moulds and gathering ideas.

Career

Bar One

Sous Chef

Bar one back in the day was a great place, serving good food and being a great place in general. I was cooking savoury at the time and learnt how to hold my own behind the stoves. I was looking after ordering, running of the kitchen and menu development with the then Head Chef Drew Callander.

Career medium 03
Career
Career medium 05

Restaurant Amuse

Commis Chef

Amuse taught me finesse, pressure and what a real kitchen is like. A reality check for the future.
I was on garnish section and was taught an amazing amount in my short time in this kitchen.

Career

The Weld Club

Apprentice chef / Commis

I spent my whole apprenticeship at The Weld Club, it taught me the fundamentals in European cookery and general skills required. It's a great place where I have made contacts to help me later in life with my goal.

Career medium 04
Career

Guildford Grammar School