Meet our Head Chef

Radio Springs Hotel is proud to introduce our Head Chef – Yvan Meunier. Born in Annecy in the south east of France, Yvan trained in his homeland before migrating to Sydney in the early 1990s. He cooked at Claude’s and Merrony, then travelled extensively through South East Asia and the UK, cooking at Quaglino’s in London.

Returning to Sydney, he was sous chef to Neil Perry and Kylie Kwong at Wokpool and then earned 2 Hats as Head Chef at The Boathouse in Blackwattle Bay. Moving to Melbourne, he has been Head Chef at Circa the Prince and Executive Chef for the Zampelli Group and Food and Desire Events.

Yvan came to Radio Springs Hotel mid 2020 and has been a large part of our rejuvenation following covid. He has put together a vibrant and dynamic kitchen team who work with great synergy to produce some of the most delicious meals to have come out of our kitchen.

Discovering that this part of the world is a desirable place to be, and feeling that Radio Springs Hotel is like a home away from home, Yvan has moved to the area to create a new life. He is inspired by his background, his travels and his team, but also by what he has found here in Lyonville.

Yvan recognised that we share with him an aesthetic and a common food sense, which has encouraged him to pull all of our vintage crockery out of storage to help return to the hotel the character and identity we have always sought to create here. He sources most of the produce he uses from local growers and farmers, choosing organic wherever it is available. Foraging is one of Yvan’s hobbies and he has also found our region to be full of wonderful treasures for the plate. His food is reflective of his heritage, experience, passion and the seasons – exceptional in its depth and complexity of flavours and feel-good generosity.

You will only need to try it once to agree, but we can guarantee that you will want to come back for more.

< Pictured is Yvan dreaming up wonderful things for us all to eat.