Montrachet has long been known for impeccable service, and superb dining, and owners Shannon and Clare Kellam are using their experience to ensure this tradition continues with the support of long serving staff. The kitchen brigade includes award winning young chefs and experienced stalwarts of the industry using their creativity and knowledge to provide a divine culinary experience.

Shannon Kellam’s life as a chef began at Raphael’s, Shorncliffe under the tutelage of his mentor, Rick Stephen. Rick instilled upon Shannon a love for the culinary arts and an inimitable work ethic. As Shannon worked his way up cooking at the Brisbane Sheraton Hotel he also competed extensively, believing then, as he does today that competition cooking tests and drives chefs to excel and create.
Kellam moved on to the iconic Oxley’s on the River before achieving his goal of returning to Raphael’s as chef/owner. After 4 successful years Shannon sold his beloved restaurant to enable him to focus on salon culinaires, in particular, the Culinary Olympics.
In his first Olympics in 2008 Shannon, with the Australian team, was awarded two Gold Medals. Thus began a very successful international career that saw Shannon amass over 80 medals, including 2 Silver Medals at the 2012 Olympics.
Shannon continued to compete and focused in representing Australia in the Bocuse d’Or, the world’s most prestigious salon culinaire held every two years in Lyon. Whilst Executive Chef at The Brisbane Club Shannon was selected for the 2013 World Final and relocated to Carcassone to train with Franck Putelat at his 2* restaurant Le Parc. Franck himself was a Bocuse d’Argent and introduced Shannon to life in southern France and the pressure that is the Bocuse d’Or. Shannon achieved an admirable 15th in the Final, and decided he had to return for another shot. Selected as one of 7 chefs to compete for the Global Chef World Final in Norway in 2014, Shannon spent the year travelling as commitments saw him cook in China, Norway and Dubai before settling in Chaudes-Aigues to prepare for the 2015 Bocuse d’Or at the 2* Restaurant Serge Vieira, with former winner Serge. Shannon placed 12th in the Final, equal Australia’s best result and returned home to Brisbane having retired from competing, ready to focus on the next chapter of Montrachet. 
With his wife Clare, Shannon purchased Montrachet in early 2015. Shannon relishes the opportunity to continue the Montrachet legacy as he pays homage to traditional French cooking whilst showing the elegance and subtlety of modern French cuisine.

Clare has always been drawn to the hospitality industry. Following her studies at the University of Queensland, a stint at The Savoy (one of London's most esteemed hotels), cemented her ambition to pursue a successful career in the industry. On returning to Australia Clare took up the roles of Membership Promotions and Events Manager at the Brisbane Club and Secretary at Bocuse d'Or Academy Australia. When the opportunity arose for Clare and Shannon to purchase Brisbane's renowned Montrachet restaurant, they jumped at the chance - and diners have embraced the breath of fresh air that Clare has brought to the restaurant. Clare's incomparable dedication to service saw her named the Gault & Millau Professional of the Year for 2017.

The Front of House team at Montrachet have decades of fine dining experience and are always eager to share their expertise recommending dishes and beautiful wines.