Following the recent announcement that award-winning chef Dominique Crenn would be headlining the AO Reserve line-up in 2027, ausopen.com caught up with the trailblazing culinary figure.
Off-court superstars help cement the AO’s reputation as one of the world’s premier sporting and entertainment events and Crenn is one of them, as the first female chef in the United States to earn three Michelin stars.
As she prepares to bring her 'Quarter by Bar Crenn' experience to Garden Square in January, Crenn also discusses her favourite players to watch, her admiration for the world's best female athletes and how she might design a menu for a tennis star.
AUSOPEN.COM: Let’s start with your thoughts on bringing your restaurant experience to AO Reserve in 2027. How exciting is this for you?
DOMINIQUE CRENN: "It’s incredibly exciting because the Australian Open exists at the intersection of culture, energy, and global community. I’ve always believed hospitality should create emotion and connection, not simply serve food. To bring that spirit into a setting as dynamic and internationally celebrated as the Australian Open feels very natural to me. It’s an opportunity to create something immersive and joyful for guests from all over the world."
What can diners look forward to when they visit Quarter by Bar Crenn at next year’s AO?
"Quarter by Bar Crenn will feel vibrant, elegant, and alive. The experience is inspired by the spirit of Bar Crenn with refined small plates, thoughtful cocktails, movement, music, and conversation. Guests can expect dishes that are expressive yet approachable, a strong sense of hospitality, and an atmosphere that feels celebratory from the moment they arrive."
You talked about the unique rhythm and the excitement of the Australian Open, and how you want Quarter by Bar Crenn to tap into that. How might you capture that energy?
"The Australian Open has this incredible momentum to it with people moving between matches, conversations happening everywhere, and anticipation building throughout the day and night. I want the experience to mirror that feeling. It should feel fluid and social, where guests can gather, share, discover flavours, and feel part of something larger than themselves. There is elegance, but there is also movement and spontaneity."
Did you ever imagine your career in the culinary space would lead to a collaboration with a Grand Slam tournament?
"It is something I feel very honoured by. Food has the power to move far beyond the walls of a dining room. It connects with art, fashion, travel, and sport in such meaningful ways. Collaborating with an institution like the Australian Open reflects how hospitality can become part of a much larger cultural experience."
Will you try to find some time to watch any tennis at AO 2027, and if so, who are your favourite players to watch right now?
"I absolutely hope to spend some time watching matches during the tournament. I admire players who bring both emotion and discipline to the court. Carlos Alcaraz has an incredible creativity and fearlessness in his game. I also love watching Iga Świątek for her precision and composure, and Coco Gauff brings such an inspiring confidence and energy to the sport."
You’re a pioneering female chef, and similarly, WTA players are pioneering athletes in women’s professional sport. Do you feel a respect for or connection with them, as trailblazers in your fields?
"Very much so. Women in many industries have had to fight to be seen, heard, and respected at the highest levels. I have enormous admiration for female athletes because their work requires discipline, resilience, sacrifice, and constant reinvention. There is a shared understanding in pursuing excellence while also helping create space for the next generation."
Having come from France, and now being based in the US, have you ever attended big tennis events there, like Roland Garros, US Open, Paris Masters or Indian Wells?
"I’ve followed tennis for many years and have spent time around major tournaments in both Europe and the United States. Roland Garros especially carries a certain emotion for me as a French woman. There is history, elegance, and intensity there that feels very special. I’ve always loved how tennis combines individuality with global spectacle."
Have any tennis players, past or present, dined at Atelier Crenn, or any of your other restaurants?
"Over the years we’ve welcomed guests from many different worlds, including athletes, and it’s always meaningful when someone chooses to spend part of their personal time with us. What I enjoy most is seeing people relax and connect around the table, regardless of who they are professionally."
If you had to curate a menu for elite tennis players, how might it look?
"It would be ingredient driven, nourishing, and very balanced, food that supports performance while still delivering pleasure and beauty. I would focus on clean flavours, hydration, natural acidity, seafood, vegetables, grains, and thoughtful sources of protein. For me, nourishment is not only physical, it is emotional as well. Even athletes at the highest level deserve meals that inspire and comfort them."
AO Reserve at Australian Open 2027 is on sale now. Visit AO Reserve for more information.