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Our Chef
Chinese Cuisine
Nick Guan
Chinese
Chef Nick finished a Chef course & Diploma in cookery in Le Cordon Bleu. Working in different restaurants around Australia gave him the chance to develop his skills and abilities to create a dish from his memories in a new fusion way that everyone can enjoy in this modern world – he love crossing Australian & French flavours with asian textures & ingredients to create unique dishes that talk about his heritage, experience and aspirations
Japanese Cuisine
Kengo Hiromatsu
Janpanese
Ken Gohiromatsu is a Japan-based chef who specializes in blending traditional Japanese cuisine with modern culinary creativity. Renowned for his refined plating and use of seasonal ingredients, his dishes achieve a harmonious balance of aesthetics and flavor. Embracing the philosophy of "refined simplicity," his culinary creations strive for perfection in both taste and presentation, earning acclaim from diners and industry peers alike.
Chef Kobayashi
Janpanese
After working at various restaurants and mastering the art of Japanese cuisine,
in 2009 he made the move to New York City where he was offered Sous chef at 1 Michelin-star restaurant Kanoyama. He then joined Chef Micheal White’s Marea, where as the Head of the Crudo programme revamped the restaurant’s extensive line of seafood dishes maintaining two Michelin-stars during his tenure.
Chef Nathan
CHINESE
After working at various restaurants and mastering the art of Japanese cuisine,
in 2009 he made the move to New York City where he was offered Sous chef at 1 Michelin-star restaurant Kanoyama. He then joined Chef Micheal White’s Marea, where as the Head of the Crudo programme revamped the restaurant’s extensive line of seafood dishes maintaining two Michelin-stars during his tenure.
Chef Alex
Korean
"Chef Alex, a seasoned Omakase sushi chef with 13 years of experience, honed his craft under the guidance of renowned Japanese Omakase chefs. Alex has worked for famous Japanese restaurants Shiranui and Nobu, refining his skills and expertise in traditional Japanese cuisine."
Western Cuisine
Brendon Walter
French
Brendon Walter is a Western cuisine chef known for his bold and artistic culinary style. He masterfully blends aesthetics with flavor, reinterpreting classic Western dishes through a modern lens. His work highlights the natural texture and layers of ingredients, delivering both visual impact and deep flavor—making him a true culinary artist.
Sahil Sabhlok
Tech Lead
Sahil Sabhlok is a chef specializing in modern Western cuisine, known for his refined, multi-layered dishes. With a strong focus on detail and the essence of each ingredient, he skillfully weaves global influences into Western techniques, creating dishes that are both visually artistic and innovatively flavorful—a true reflection of his passion for culinary excellence.