Algerian-born Pierre Khodja combines his North African heritage with classical French training and award-winning experience to create a unique culinary offering at Pinchy’s Champagne and Lobster Bar
Helming the kitchen at Pinchy’s, Khodja has crafted a menu showcasing sustainable seafood with an impressive use of spices and aromatic herbs, synonymous with his unique cooking style.
Growing up in Algeria with his parents and six siblings, Khodja’s ambition to pursue cooking was inspired by his mother, who had the talent of turning simple ingredients into meals that would feed the whole family.
Eager to learn more, he completed his culinary training in Paris before moving to London to begin his career in the kitchen. Mentored by top talent, Khodja flew up the ranks at reputable venues, including Ma Cuisine and Roof Garden at the Royal Garden Hotel.
Khodja’s first position as Head Chef was at Restaurant San Carlo, which led him to a role in the famous Bistro Loubet alongside acclaimed chef Bruno Loubet. During his tenure, the restaurant was awarded multiple accolades.
Relocating to Australia with his family in 2001, Khodja established Albert Street on the Mornington Peninsula where he was quickly awarded for his unique use of spices. Khodja subsequently worked at Canvas for five years, prior to joining the team at The Flinders Hotel’s Terminus Restaurant. In 2017, Khodja brought his French-Algerian cuisine to his Northcote restaurant, Camus. Today, Khodja leads Pinchy’s Champagne and Lobster Bar as Executive Chef.