Michelin-star chef Maxime Chasseriaud is set to lead Gosford's groundbreaking new lifestyle precinct: The Archibald Precinct.
Gosford’s dining and accommodation scene is on the cusp of transformation, with The Archibald Precinct unveiling the first details of its bold new restaurant and bar offering with Michelin-trained chef, Maxime Chasseriaud at the helm.
Bringing a serious Michelin-star pedigree to the Central Coast, Executive Chef Maxime Chasseriaud has worked in some of the most prestigious kitchens in the world. Born in Paris, he trained at the three-Michelin-starred Alain Ducasse Plaza Athénée, where he mastered the art of French fine dining under the guidance of some of the industry’s best.
He went on to refine his skills at several other Michelin-starred establishments across Paris before setting his sights overseas, where he worked at Rata, a two-hatted restaurant in New Zealand led by Josh Emett, a Gordon Ramsay protégé. He then moved to Sydney in 2015 where he worked with Dany Karam at Black Bar & Grill where the duo shared a passion for bold, fire-driven cooking.
Fast forward to today, and Chasseriaud and Karam have joined forces to develop the culinary offering at The Archibald Precinct. Together they have curated a gastronome’s paradise in the heart of Gosford that celebrates the art of gathering over fresh flavours and flames.
With a career that spans more than 20 years, Karam has garnered a reputation for his expertise and appreciation for the finest cuts of meat and for infusing his Lebanese heritage throughout his dishes. Karam’s passion for wood fire cooking, fresh flavours and premium local produce has been a huge influence on the culinary vision of The Archibald Precinct and voco Gosford.
Reunited once again, Chasseriaud and Karam are set to re-shape dining on the Central Coast, which many would argue has been a long time coming.
"It’s an honour to be back in the kitchen working alongside Karam. We’ve always shared a passion for top-quality produce, bold, honest flavours and the elemental magic of cooking with fire. We’re excited to be building something truly special that locals and visitors alike will enjoy," said Chasseriaud.
Set to open in stages from 30 November 2025, The Archibald Precinct will feature an exceptional mix of bold, exciting food concepts, anchored by three hero venues that will set a new standard for dining in the region.
Boasting sky-high views from Level 28, Astra is set to redefine rooftop dining on the Central Coast with a Japanese izakaya-inspired menu that combines the finesse of Japanese techniques with an emphasis on premium meats and seafood cooked over flame. Chasseriaud, together with Sous Chef Harry Cho, have crafted a menu that celebrates Japanese technique with a fire-driven edge, delivering an elevated yet high-energy space, perfect for cocktails, share plates and late-night bites.
Meanwhile, Archies will be home to two unique dining experiences; Ironbark kitchen which delivers a curated menu of modern Australian cuisine and pub classics cooked over the custom-made wood fire grill while Paolo's brings a taste of Italy to the bustling precinct with hand-rolled pasta, trattoria-style dishes and wood-fired pizza from the morelloforni oven.
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