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When you dine with us, we want you to feel like you've just walked into the most elegant,  wonderfully welcoming brasserie imaginable. We are family-run and owned, and want you to feel like part of our family when you join us. Welcome to our kitchen!

Our experienced team of chefs and servers are here to make your experience wonderful. We pride ourselves on elegant, professional service with a gorgeously warm atmosphere.​

Our chefs are extremely accomplished and have worked at some of the best restaurants in Sydney before earning their place at our kitchen.

Sabrina Marcel​  - Owner


Owner of La Boucherie and former co-owner of Quoi, Sabrina Marcel has years of business experience and is the silent backbone of the business. Quite unassuming, yet unfailingly welcoming, Sabrina can be found managing the restaurant’s operations, ordering inventory, looking after the payroll and accounting, making coffee and cocktails, and even washing dishes if the need arises. You might be surprised to find the owner serving food directly to you, but Sabrina sees it as part of her role to do whatever it takes to ensure that her guests’ needs are met.


Originally from Mauritius, Sabrina’s French influence is clearly discernible on La Boucherie. Sabrina is fiercely driven to see La Boucherie become the best steak restaurant in Sydney and in particular the only steak restaurant of note in the Hills District. Under Sabrina’s guidance, La Boucherie will become more than the cliched steakhouse.


Sami Lasson- Head Chef 


Hailing from France and having trained in numerous international Michelin star kitchens, Sami is extremely passionate about his craft and proud to be a perfectionist in all areas.

With high standards of culinary creativity and quality control, we can't wait to see what he comes up with next. 

Pascal - Sous Chef

Another of our French-born members, Pascal has been with us since 2021.

A highly experienced chef with over 15 years in the business, Pascal's knowledge and skills are second to none - especially on the grill.

Having worked in restaurants in Japan, France, the U.S and Australia, Pascal brings a wonderful international twist to his dishes. We know you'll love them as much as we do.

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David Howard - Sous Chef

You'll never meet a more well-rounded person in the kitchen than David. Having previously worked in a number of prestigious kitchens, including AGFG awarded ones, David is the epitome of bonhomie and grace under pressure. We love his warmth, his kindness, and his creativity.



Reweis Fouad -  Apprentice Chef

With a background in gourmet European cuisine including AGFG hatted restaurants, Reweis is one of our newest rising stars.


La Boucherie Team

With staff from some of the finest restaurants in Sydney, we’re passionate about great food and great service. Our wonderful staff members are always coming up with suggestions, great ideas, and new and better ways to do things. Each and everyone is amazing, and we wouldn’t be who we are without them.  

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