In July 2012 Guillaume Brahimi will be the headline at the Great Barrier Feast on Hamilton Island. Now in its third year this unique event offers foodies an intimate opportunity to learn directly from world class chefs in a truly world class environment. French born Guillaume Brahimi is one of Australia's most respected and awarded chefs. His first Sydney restaurant, Pond earned Two Chef Hats within six months of opening and in 2001 the Sydney Opera House gave him control of their showcase restaurant Bennelong. Since its opening, Guillaume at Bennelong has garnered numerous awards from such publications as Conde Nast Traveller and Gourmet Traveller magazine. The restaurant was also awarded Two Hats in the 2004 and 2005 editions of the SMH Good Food Guide, and eventually Three Hats in 2006 and 2007. We chat to Guillaume and find out about his career so far, why he's so excited about the Great Barrier Feast on Hamilton Island and shows us how to make one of the dishes he will be creating for the event, Seared Scallops with Watercress Puree, Lemon Emulsion, Potato Gallete and Sterling Caviar.