Sage boasts some of Canberra’s best food. Meet the man behind the menu here in this exclusive, and remarkably honest interview.

Even his name sounds magnificent, Clement Chauvin. He has worked with the likes of Gordon Ramsay, survived for a year on three hours sleep per night and has grown to love and call Canberra his home. I have only just sat down with him for the very first time, but already I can tell, the Head Chef at Sage restaurant has soul.

Head chef at Sage Restaurant for more than a year, Chauvin has changed and evolved the food ‘aiming to keep it alive’. He is all about fresh, organic produce and likes to change the menu as the seasons change. But the biggest factor in his decision-making when it comes to the award-winning menu is his customers. He listens to their advice and aims to please.

When asked what makes a good chef, Chauvin answers in a very honest manner. “Love and respect. Love what you are doing and respect the product. For example if you are cooking with tuna, respect it for what it is. Don’t dress it up, accept it for what it is”.

Originally from Lyon in France, Chauvin knew he wanted to be a chef when he was 15. He moved to Thonon-les-bains in Savoy to study and got his first real job at the age of 18 at Pic, a two Michelin star restaurant. Working there for only six months, it broke him and he quickly found out he was not ready for that level of cooking just yet.

“Working there made me disgusted with cooking. While Michelin style cooking is amazing if you can pull it off, it is a military lifestyle. I had the head chef standing there constantly yelling at me. I didn’t understand why they needed to treat me like that” said Chauvin. “When you get thrown into the deep end, you don’t feel comfortable swimming. But Michelin was something I still wanted to hold on to as an aspiration.”

Chauvin needed to rekindle his passion and love for cooking again, so he moved back to his hometown where he worked in small traditional restaurants and slowly his confidence came back. He moved his way up again to a luxury brasserie and then to the one Michelin star Nicolas Le Bec restaurant. He was 21 years old and felt more confident. It was still hard work, but he had changed and accepted the fact that it was always going to be a challenge. With that in mind, he applied to move to London to work at Gordon Ramsay’s Claridges restaurant.

Chauvin was working 17-18 hour days at Claridges – he would start at 7am and wouldn’t finish until 1am. “I didn’t live in the centre of London because I couldn’t afford it. By the time my shift ended, the tube had stopped so I had to catch three busses. I would not get home until 3.30am and would have to be back in at 7am.”

Chauvin explained that when you are running on so little sleep for such a long time, the only energy you get is from adrenaline. “I was fairly aggressive, but my bosses were okay with that because that is what the industry is like. I used to take caffeine tablets every day just to stay awake and be on my A-game.”

“On reality cooking TV shows like Masterchef, they try and portray the time limits and pressure that chefs are constantly under in the kitchen. That is nothing compared to the reality of it. Every plate has to be perfect, because you never know, that dish could be going out to a judge who will give you that third star”.

Realising how unhealthy this lifestyle was, but with valuable experience under his belt, Chauvin wanted a change of scenery and moved to Sydney where he met his future wife, Belinda Garrett. The couple married and ended up living in the hustle and bustle of Kings Cross for four years. Chauvin became Head Chef at Bistro Paris and absolutely loved it. “It was my first position as Head Chef and my boss let me run the kitchen how I liked. That little bistro was well on its way to earning its first Hat”.

In the time the couple lived in Sydney, they had a child. But the glitter and excitement of Kings Cross was starting to grow old. Garrett was sick of staying at home with the baby while Chauvin had to work long hours at the restaurant. Garrett, originally from Canberra, wanted to move back to her hometown to be closer to her family.

At first, Chauvin was very apprehensive about moving to the Capital. “I am a city boy, Canberra seemed to be like a country town”.

But the idea of living somewhere a little quieter grew on him and the small family made the move. Chauvin started as Sous Chef at The Ginger Room. The hours were easy, the money was good but after one month, Chauvin was already looking for a new challenge.

A year and a half ago, Chauvin became head chef at The Sage restaurant and has never looked back. When Chauvin is not at work, he loves to cook for his family (which now has a new little member) and friends. He says it comes naturally and he finds it relaxing. “I have found the right balance in my life – family, work, the people I work with”.

“I am where I want to be in life and I am loving it”.

Experience Clement Chauvin’s culinary skills and the award winning menu at Sage Dining Rooms today. Click here to make a booking.