ABOUT US
Hervé’s Restaurant & Bar opened its doors in 2022, a co-creation of local entrepreneurs, David Lyons and David Fraser. Their vision was to create a French-inspired restaurant, offering an elevated yet relaxed dining experience, that showcased incredible local produce.
Tucked away on the upper level of the Craft’d Grounds precinct, the decor has an intimate and homely feel. With timber aplenty, as well as terrazzo, soft lighting and textured fabrics, the mood is secluded and comfortable. It is a true community destination.
“When guests come to Hervé’s, we want them to feel welcome from the moment they walk through our doors, as if they are our family. Our service is proactive, friendly and most importantly, warm. Whether it is a mid-week dinner on the way home from work, special occasion dining or celebrations big or small – we offer it all’.
Recognising the need for exceptional event spaces in Brisbane, co-owners David Lyons & David Fraser are expanding their footprint within Craft’d Grounds. Set to open in 2025, these new venues will offer a range of options, from intimate private dining experiences to grand event spaces designed for unforgettable celebrations. Stay tuned for more details as we bring these visionary spaces to life.
Marco Valcárcel alonsO, Head Chef
With a passion for precision and creativity, Marco brings a wealth of experience to Hervé’s as Head Chef. Originally from Spain, Marco honed his culinary expertise in some of the world’s most respected kitchens, including the renowned two-Michelin-starred Mugaritz, where he contributed to the research and development team.
Marco’s journey has taken him through esteemed restaurants in Spain, Melbourne, and Brisbane, where he has led kitchens with innovation and discipline. Before joining Hervé’s, he served as Senior Sous Chef at Southside Restaurant and Head Chef at Citrico, developing menus that celebrate bold flavours and seasonal ingredients. His leadership roles at Bar Lourinhã, Stokehouse, and Pontoon St Kilda have refined his ability to blend technique with artistry, creating dishes that are both refined and deeply satisfying.
At Hervé’s, Marco draws on his European roots and extensive experience to craft menus inspired by the culinary traditions of Southern France and the Basque region. His meticulous approach ensures every dish tells a story—one of balance, flavour, and a passion for exceptional dining.
Shannon Kellam, Culinary Ambassador
With a distinguished career spanning over 30 years, Shannon brings exceptional expertise in classical and modern French cuisine, fine dining, patisserie, and large-scale hospitality operations.
Shannon has competed in some of the world’s most prestigious culinary competitions, earning numerous accolades, including twice representing Australia in the esteemed Bocuse d’Or. His international experience includes training in Michelin-starred kitchens across Europe, Scandinavia, the Middle East and Asia, working with some of the industry’s most highly-regarded chefs.
A renowned figure in Brisbane’s dining scene, Shannon has built a legacy of excellence in French gastronomy. His deep knowledge of sourcing the finest produce, recipe innovation, and mentorship align perfectly with Hervé’s vision for this next stage of our journey.
Shannon will play a key role in refining our culinary direction and enhancing the guest experience at Hervé’s. We look forward to an exciting new chapter with his expertise and leadership.
