Earnest and passionate, Phil Marchant arrives as co-owner and Executive Chef of ESSA, armed with immense passion and credentials amassed in some of the world’s most celebrated kitchens under the direction of globally revered chefs. His most recent position, Head Chef at Brisbane favourite, Gauge, brought his skill-set front and centre, not just to the local dining set but Australia’s as well.

​Further afield and before Gauge, Phil worked under Shane Osbourne at the Michelin-starred Pied à Terre in London and The French Cafe - arguably New Zealand’s most celebrated dining venue. Phil’s passion for precision and seasonality - particularly in the seafood space - comes care of Rick Stein’s tutelage in Padstow.

At Essa, Phil seeks not just to create plates and an experience that warrants a repeat visit, but ones that showcase the work of farmers, hunters and providores he has long collaborated with.​

Phil views it as a commitment to them, to honour through transformation, what they have delivered daily to the Essa team. Often placing a contemporary spin on a classic technique via way of unique, sometimes unseen, albeit delicious combinations.
​
Phil’s culinary philosophy revolves around the concept of “essence.” He believes that food should capture the essence of an ingredient, showcasing its natural flavours and textures in the purest form possible. By using innovative cooking techniques and creative combinations, Phil creates dishes that evoke emotions and memories, taking diners on a nostalgic journey through their senses.

With a passion for both art and gastronomy, Phil has created a dining experience at Essa that transcends mere sustenance, transporting patrons to a world where flavours, textures and aesthetics meld into a harmonious symphony.