Chef Nicolas Poelaert has left Brooks of Melbourne in an apparent case of artistic differences.
New restaurant manager Bryan Lloyd (ex-Vue de Monde and The Point) has steered the basement restaurant towards more classical French food featuring luxury ingredients, in a move away from the creative contemporary style favoured by Poelaert.
The French-born chef opened his own restaurant, Embrasse, in Carlton in 2009 before closing the restaurant and joining Brooks in 2012.
Sous chef David Hall has been at Brooks for two years and steps up to the head chef position.
Poelaert is currently overseas and was not available for comment.