Must Winebar

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The team at Must Winebar are the best in the business. They work hard and love what they do which translates into a great experience for our customers. The core team of chefs, waiters, managers and sommeliers has been there for the long haul. They are part of the evolving fabric of the business and critical to its success.

Must Winebar has a strong commitment to quality and staff training. Each fortnight staff are involved in wine workshops to keep their knowledge current and their interest strong. And it shows. There's a lot to get your head around when it comes to the business of food and beverage and they continue to rise to the occasion.

Russell Blaikie - Chef/Partner

Russell Blaikie left the country town of Cowaramup for ‘the smoke' of Busselton when he was just 6 years old. The dairy and sheep farm that he was brought up on holds many cherished memories, warm milk from the dairy on morning cereals, fresh mushrooms picked from the paddocks at dinner and fresh fruits plucked from the trees planted around the farmhouse.

Those memories gave Russell an understanding of seasonality; that plums and peaches from the kitchen garden were fantastic during the warmer months, oranges were picked when it was cooler, lamb always tasted better when the grass was green and fresh in spring, just like the cows milk that seemed creamier and richer at the same time of year.

Moving to Perth to take an apprenticeship in a five star hotel, Russell experienced an industry and lifestyle that appealed to him. He won many awards during this period, including State and National Apprentice Cook of the Year and was part of the Australian National Team to compete at the culinary Olympics in Frankfurt in 1984, as well as joining a team competing in the World Culinary Competition in Osaka 1985.

Russell then trained under Anton Mosimann at the Dorchester Hotel in London. He moved to the two Michelin starred Terrace Restaurant at ‘The Dorch' and further developed his passion for food in his travels through France, Spain, Portugal and Italy.

On return to Australia Russell worked for several years around some of Perth's better establishments, then accepted an opportunity to open 44 King Street as Head Chef. He made the move from employee to partner and 44 King Street became a resounding success with national acclaim for some nine years.

After leaving 44 King Street, Russell opened Must Winebar with partners Garry Gosatti and other financial backers in 2001. Russell went back to his obsession with French Bistro food, and developed an outstanding menu that tipped its hat to classic French Bistro food, with a modern touch and expert technique. “Food from the heart to feed the soul” is how he describes the food at Must.

Andre Mahé – Head Chef

Born in Brittany in North Western France, Andre's home town was Moelan sur Mer. His father was a Butcher-Traiteur –Charcutier and he grew up spending lots of time in the family business. When he was 14 he worked there during school holidays and after he completed school he took an apprenticeship with his father, making the terrines, pates, rilletes, sausages that his father had become well know for, in the main street of the village.

When he completed his apprenticeship he completed his national service year, then moved to Paris and worked in several large charcuterie shops learning more about the charcuterie trade. He found that the notion of cooking was appealing. Alain Chapel and Marco Pierre White were two of the great chefs he looked up to, so he made the move into a cooking apprenticeship in a large brasserie in Paris.

The desire to discover the rest of the world led him to travel to Australia with his partner Isabel (who was also from his home village) and good friend Gwenael Lesle.

He landed on the beach at Observation City in Perth as Chef de Partie at 24 years of age, then became Sous Chef. Moving from there to stints across Australia in Canberra , Woolongong and the Whitsundays, Andre decided on Perth as the place to settle.

He rates Gordon Ramsey and Joel Robuchon as his modern influences, for innovative produce driven food, and passion for excellence.

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