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Get to know the team behind our exceptional service and delicious food.
Book Now: 07 4051 4488
20 Lake St, Cairns City QLD 4870
Email restaurant@cestboncairns.com.au
Copyright © 2024 C’est Bon Cairns | Developed by Adllins Media
Our opening hours are:
LUNCH: Tuesday to Friday
(12 pm to 2 pm last order)
DINNER: Everyday
(6 pm to 9 pm last order)
Our opening hours are:
LUNCH: Tuesday to Friday
(12 pm to 2 pm last order)
DINNER: Everyday
(6 pm to 9 pm last order)
Keep updated with our news
Copyright © 2024 C’est Bon Cairns
Developed by Adllins Media
With a career spanning more than 15 years in hospitality, Martin Kearney is passionate about food and offering guests an absolutely unforgettable fine dining experience at C’est Bon. Originally from Brisbane, Martin has called Cairns home for over a decade and loves to share his passion for food with guests. Martin enjoys working with the C’est Bon family, where culture and food blend seamlessly into fine dining.
With a career spanning more than 15 years in hospitality, Martin Kearney is passionate about food and offering guests an absolutely unforgettable fine dining experience at C’est Bon. Originally from Brisbane, Martin has called Cairns home for over a decade and loves to share his passion for food with guests. Martin enjoys working with the C’est Bon family, where culture and food blend seamlessly into fine dining.
Originally from Brazil, Igor came to Australia four years ago. During that time, he has been working in the hospitality industry and has found deep satisfaction in working in a high-demand career. The best aspect of working in hospitality for Igor is meeting people from all over the world and learning about diverse cultures daily. When not at work, Igor enjoys mountain bike riding or hiking to the stunning local waterfalls around Far North Queensland.
Originally from Brazil, Igor came to Australia four years ago. During that time, he has been working in the hospitality industry and has found deep satisfaction in working in a high-demand career. The best aspect of working in hospitality for Igor is meeting people from all over the world and learning about diverse cultures daily. When not at work, Igor enjoys mountain bike riding or hiking to the stunning local waterfalls around Far North Queensland.
Romain relocated to Cairns in May 2022, originally from a small village in France. He went on a holiday to Cairns nine years ago to see his brother Nicolas and has finally decided to call Cairns home! Romain is so proud to be working alongside his big brother and feels the importance of his work. His work brings him fulfilment and feeds his true passion. Romain has been developing the catering side of C’est Bon experience of amazing service, delicious food, and perfectly paired wines with his French touch, of course (that can be mistakenly taken as arrogance… or is it really?) Clients can indulge in their homes, holiday locations, family gatherings or corporate/work events with the most pleasing French experience.
Romain has the complete creative freedom that many chefs can only dream of. He enjoys riding his motorbike on the open roads, just him and the machine on his days off and a bit of fishing with his friends and family, even if it’s only to have a laugh. Next on his list is to explore the Great Barrier Reef and scuba dive. Romain’s proudest achievements include working for Nobu for many years across North America and Europe, as well as having three of his own recipes in the Nobu Cookbook.
Romain relocated to Cairns in May 2022, originally from a small village in France. He went on a holiday to Cairns nine years ago to see his brother Nicolas and has finally decided to call Cairns home! Romain is so proud to be working alongside his big brother and feels the importance of his work. His work brings him fulfilment and feeds his true passion. Romain has been developing the catering side of C’est Bon experience of amazing service, delicious food, and perfectly paired wines with his French touch, of course (that can be mistakenly taken as arrogance… or is it really?) Clients can indulge in their homes, holiday locations, family gatherings or corporate/work events with the most pleasing French experience.
Romain has the complete creative freedom that many chefs can only dream of. He enjoys riding his motorbike on the open roads, just him and the machine on his days off and a bit of fishing with his friends and family, even if it’s only to have a laugh. Next on his list is to explore the Great Barrier Reef and scuba dive. Romain’s proudest achievements include working for Nobu for many years across North America and Europe, as well as having three of his own recipes in the Nobu Cookbook.
After mastering Chinese Culinary dishes while living in Taiwan, Yuan-Tung Chuang (aka Hestia) worked in Canada, Toronto and mastered numerous culinary dishes from Western-style to fine-dining French Cuisine. Hestia finds pleasure in creating very delicate, super pretty edible creations made from pastry. During her spare time, Hestia loves to challenge herself by watching online videos of pastry chefs making incredible creations and replicating them for friends.
After mastering Chinese Culinary dishes while living in Taiwan, Yuan-Tung Chuang (aka Hestia) worked in Canada, Toronto and mastered numerous culinary dishes from Western-style to fine-dining French Cuisine. Hestia finds pleasure in creating very delicate, super pretty edible creations made from pastry. During her spare time, Hestia loves to challenge herself by watching online videos of pastry chefs making incredible creations and replicating them for friends.
Starting his studies in banking and finance, Kevin knew there was more to life than numbers, and while working part-time after class and through the night to pay for his studies, Kevin decided his future was in hospitality, not finance. Working his way up the career ladder, Kevin embarked on a life-changing trip to Australia to improve his English over a decade ago. Within a short span of time, Kevin discovered C’est Bon and spent the early part of his career at C’est Bon before spreading his wings and working across the food industry in numerous high-profile positions. Two years ago, he founded ‘Growin’ Hospo Solutions’, a restaurant business advisory, hospitality training and event planning for restaurant owners to help them develop their Food and Beverage offerings. Five years ago, Kevin became an Aussie and couldn’t imagine a better life here in Far North Queensland, working with the best at C’est Bon.
Starting his studies in banking and finance, Kevin knew there was more to life than numbers, and while working part-time after class and through the night to pay for his studies, Kevin decided his future was in hospitality, not finance. Working his way up the career ladder, Kevin embarked on a life-changing trip to Australia to improve his English over a decade ago. Within a short span of time, Kevin discovered C’est Bon and spent the early part of his career at C’est Bon before spreading his wings and working across the food industry in numerous high-profile positions. Two years ago, he founded ‘Growin’ Hospo Solutions’, a restaurant business advisory, hospitality training and event planning for restaurant owners to help them develop their Food and Beverage offerings. Five years ago, Kevin became an Aussie and couldn’t imagine a better life here in Far North Queensland, working with the best at C’est Bon.
For Renee, working at C’est Bon is more than a job; but a place to grow and connect with like-minded people who appreciate quality service and food. While working at C’est Bon, Renee fell in love with French cuisine, wine, and sophisticated culture. When not working, Renee loves to walk her dog and explore Cairns. Even though she is a local, Renee knows there are always new locations to explore.
For Renee, working at C’est Bon is more than a job; but a place to grow and connect with like-minded people who appreciate quality service and food. While working at C’est Bon, Renee fell in love with French cuisine, wine, and sophisticated culture. When not working, Renee loves to walk her dog and explore Cairns. Even though she is a local, Renee knows there are always new locations to explore.
With a European background, food and wine is very much part of Lina’s lifestyle. A love for quality, delectable food and wine runs in her blood, and she enjoys sharing her passion and vast knowledge with customers to take their dining experience to another level. Born and bred in Cairns, Lina is a big part of the local Cairns community and is well known. Lina is the longest-serving employee of C’est Bon, having worked here for over 16 years and in the hospitality industry for over 30 years. The family atmosphere and social aspect are also highlights for Lina as new and fascinating people are always drawn to dine at C’est Bon. Lina loves the natural beauty of Cairns and shares with visitors the best places to visit.
With a European background, food and wine is very much part of Lina’s lifestyle. A love for quality, delectable food and wine runs in her blood, and she enjoys sharing her passion and vast knowledge with customers to take their dining experience to another level. Born and bred in Cairns, Lina is a big part of the local Cairns community and is well known. Lina is the longest-serving employee of C’est Bon, having worked here for over 16 years and in the hospitality industry for over 30 years. The family atmosphere and social aspect are also highlights for Lina as new and fascinating people are always drawn to dine at C’est Bon. Lina loves the natural beauty of Cairns and shares with visitors the best places to visit.
coming soon
Speaking three languages fluently and dreaming of being on the stage as an actor one day when she graduates high school, Emily is known for connecting effortlessly with customers. Having called many locations around the globe home, Emily enjoys speaking her native language, French, while at C’est Bon. In her spare time, Emily plays basketball and volleyball and loves swimming. At school, her heart is drawn to music class and, of course, drama class!
At 15, Nicolas enrolled in a catering school in Souillac, in the south of France, where he acquired the fundamentals of French cooking. Gaining rich experience, he trained all over the country. Nicolas worked in Alain Ducasse’s restaurants in glamorous locations such as St Tropez, Monaco and Paris before Cairns in 2006 as head chef at C’est Bon. After a short period in Sydney, then Dubai at the glittering Royal Mirage, which offered challenges, including managing the catering for more than a thousand guests at a time. He also became Number Two among 140 chefs during that time. In 2011 wife Debbie and Nicolas purchased C’est Bon and welcomed their daughter. During his time off, Nicolas loves nothing more than having quality family time and enjoying motorbike rides around the region.
At 15, Nicolas enrolled in a catering school in Souillac,
in the south of France, where he acquired the fundamentals of French cooking. Gaining rich experience, he trained all over the country. Nicolas worked in Alain Ducasse’s restaurants in glamorous locations such as St Tropez, Monaco and Paris before Cairns in 2006 as head chef at C’est Bon. After a short period in Sydney, then Dubai at the glittering Royal Mirage, which offered challenges, including managing the catering for more than a thousand guests at a time. He also became Number Two among 140 chefs during that time. In 2011 wife Debbie and Nicolas purchased C’est Bon and welcomed their daughter. During his time off, Nicolas loves nothing more than having quality family time and enjoying motorbike rides around the region.
