New Hire: For Poodle Head Chef Jordan Clavaron, Classics Are Just a Starting Point

Gertrude Street’s Poodle Bar & Bistro is always a good time. The Rocco’s Bologna Discoteca sibling venue is an art deco European-inspired bistro where the experience feels elevated, but never stuffy. And new head chef Jordan Clavaron has no plans to change that. “Guests can still expect that lively, European-inspired atmosphere, the sense of ease when you walk in and the feeling that you are here to enjoy yourself,” he tells Broadsheet.

Although Clavaron was raised in France to a chef father, he didn’t think he’d end up being a chef. But his impressive career has seen him work under Dominique Bouchet, Joël Robuchon at L’Atelier in Paris, and Marcus Wareing at The Berkeley in London. And since permanently landing in Melbourne in 2021, he’s held head chef roles at Cutler and Society , and most recently worked as executive chef at Lucia in South Melbourne.

We caught up with Clavaron to find out what he has in store for Poodle.

Did you always know you’d end up in kitchens?
I grew up in Fontainebleau, just outside Paris, and food was always part of the fabric of my life. My father earned a Michelin star as a chef. From a young age I was immersed in that world: the rhythm of service, the pride in detail, the camaraderie. It was hard not to fall in love with it. I didn’t necessarily set out thinking “I’ll be a chef”, but when I started working in kitchens in Paris, first under Joël Robuchon at L’Atelier and later Dominique Bouchet, it felt natural. That’s when I knew this was the path for me.

How would you describe your approach to food and your style at the moment? At its heart, my food is rooted in classical French technique, and that will always be my foundation. I have been fortunate to work across Sydney, Brisbane, London, Paris and now Melbourne, and all of those experiences filter into my cooking. I love creating food that feels familiar but has an element of surprise, something that makes you pause. For me it is about refinement without pretension, food that is sophisticated but still convivial and true to the way Australians like to dine.

What is staying the same at Poodle?
Poodle has such a distinct personality already, and my goal is to honour that while bringing in my own perspective. It is a bistro at its core with that balance of tradition and playfulness – that energy is what drew me in, and it is not something I want to change. At the end of the day I want people to feel both comforted and surprised by what is on the plate, to come in expecting a great time and leave with something a little more than they imagined.

What’s changing?
The food is being elevated and refined while still keeping that accessibility. I am bringing in some of my own influences, tweaking classics and introducing new dishes that reflect my style and experiences. It is less about changing who Poodle is and more about deepening the story through the menu.

What’s the kitchen set-up at Poodle like?
The kitchen here has great bones, and it really supports a collaborative way of working. I want it to be an environment where creativity flows both ways, not just from me down but from the whole team. I learned the importance of that at Marcus in London, where the camaraderie of the kitchen was as valuable as the technical precision. At Poodle I want my team to be proud of what they do, always learning and teaching. That spirit naturally influences the food because when people feel supported the cooking has more energy and personality.

Can you tell us about some of the dishes you’re particularly excited about adding to the menu?
I am really excited about the burrata with tapenade, broad beans and a delicate sugar tuile. It is playful but still grounded in flavour. The duck breast with beetroot and Davidson’s plum is another. It brings together French roots with a uniquely Australian ingredient. And there is a chocolate, bourbon and coffee dessert I have been refining for over five years. It is indulgent but elegant, and I am thrilled to finally share it at Poodle. Each of these dishes starts from something classic, but they are reimagined through my own lens.