About Us

elle Époque was opened in 2006 by the diversified development company, the Anthony John Group.

The idea of Belle Époque came from Managing Director, Tony John's love for French food and culture. Tony wanted to create a place where people can indulge and enjoy the passions of France by creating moments of love and bringing French culture to life.

Today his vision has been realised in Belle Époque, and we welcome you to experience our traditional French bistro, authentic patisserie, Parisian-style sidewalk cafe and exquisite bar. Truly a taste of Paris all in the one central Brisbane location.

Head Chef Trent Robson

Trent’s passion for food started when he was still at school and found himself a part time job at a small, quality catering firm based in Ascot. The minute he finished school at St Laurence’s he signed up as a first year apprentice and soon moved on to the Brisbane  institution that was “The Grape Wine and Food Bar”. Here he completed his apprenticeship early and was then taken on as a head chef at Gary Bulkan’s GB’s Seafood Grill and Wine Bar on Bruswick St.

He had a few more Brisbane based positions before packing up and heading over to the UK and started as the junior sous chef at The Firestables in Wimbeldon Village. Soon enough he found himself at Kew Gardens working for the two-michelin-starred restaurants The Glasshouse and The Trompette under Chef Antony Boyd.

Trent came back to Australia in 2003 when he chalked up a few Gourmet Traveller red stars at establishments like Double Cream in Coorparoo and Luxe on James St. He then went out on his own at Noi on Brunswick St; a tapas and wine bar, before he was called to Riverside, to be Executive Chef at Pier Nine.

In 2009, Trent put his stamp on 1889 Enoteca creating some innovative Italian cuisine. And has most recently taken up the Head Chef position at Belle Epoque where he creates authentic, but inventive French bistro food.

In the kitchen he listens to Phil Collins and Gomez and loves nothing more than a glass of Kronenbourg 1664 at the end of a hard service.

On his night off, Trent takes his wife Adele and daughter Coco to dinner at his parents’ home at Hawthorne where he enjoys being cooked risi e bisi (kind of soupy risotto) by his mother.