Hervé’s Restaurant & Bar
Hervé’s Restaurant & Bar is Brisbane’s home for artisanal French-inspired food and wine experiences.
Offering a warm and relaxed, yet refined and interactive coal-fired dining experience, Hervé’s is the creation of French-born sommelier Hervé Dudognon in partnership with husband and wife chef duo Chris and Alex Norman, who together have more than 25 years experience between them at some of the world’s top restaurants.
Hervé’s is located on the upper level of Craft’d Grounds. If entering from Collingwood Street, simply walk through Brewtide Brewery & Bar towards the stairs at the back (or stop for a pint first). For a more private entry, you can find our stairs via Harvest Lane just off Tate Street.
We hope to see you soon.
Chris Norman, Executive Chef
The Craft’d Grounds community is exceptionally fortunate to have Chris’ experience on our team. His CV includes two Michelin starred restaurants: The Square restaurant in London and as sous chef at London’s Ritz Hotel.
Upon moving to Australia, he joined Ross Lusted and his small team at the newly opened The Bridge Room which went on to win two hats in the first year of operation.
From there, the list includes Merivale Group events, the One&Only resort on Hayman Island, the Palazzo Versace on the Gold Coast, and most recently as Executive Chef alongside his wife Alex at the Emporium Group where he opened five bars and restaurants, private dining and in suite dining, all of which won a number of hospitality awards.
Alex Norman, Executive Pastry Chef
Alex grew up in the North East of England where her love of food was cultivated by spending time at her grandparents’ greengrocer and fish and chip shop. She moved to London at 17 to begin her chef apprenticeship, from which she went on to specialise in pastry after a number of stages at Michelin starred restaurants around the UK.
Since moving to Australia, she has held significant roles; including Executive Pastry Chef at the One&Only resort on Hayman Island, Executive Pastry Chef at the Palazzo Versace, and most recently, taking the role alongside her husband Chris Norman at Emporium Group overseeing all restaurants and food outlets.
Thibaud Cregut , Sommelier
Thibaud hails from some of the best fine dining institutions in the world. He started his career at the prestigious Apicus in Paris and then shortly after progressed to Pierre Gagnaire, a 3 star Michelin restaurant.
Since moving to Australia, he’s held senior positions at the famous Mr Wongs in the Sydney CBD, Restaurant Guillaume in Paddington and Quay Restaurant to name but a few, before moving to Brisbane to work with Ghanem Group and Bisou Bisou in Fortitude Valley.