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Kengo Hiromatsu

Kengo Hiromatsu

Kengo has been working as a Japanese professional chef for 25 years. He worked in Japanese fine dining for 12 years in Japan, learning Japanese cuisine thoroughly with a special interest in mastering Sushi, Kengo then completed his Japanese cuisine certificate and blowfish handling certificate.

Kengo is now based in Melbourne where he has learnt western cuisine at BACASH and pastry, also showcasing his Japanese skill at NOBU as sushi head chef. He started as head Chef at AKACHOCHIN which was awarded Top 500 best restaurant in AUS by Financial review 2015 and Top 400 best restaurant AUS in Gourmet traveler 2015. He still desires to learn a lot of cuisine and seeks quality food.

Kengo is very focused on continuing to develop his art with special care on cuisine styles and great food quality. Kengo now introduces Japanese cuisine as Kaiseki style through a combination of his significant experience and high quality local products. Kengo offers everything from traditional japanese to modern and fusion styles. 

Oliver Buenviaje

Oliver Buenviaje

Perth

Oliver is an accomplished and result-oriented Executive Chef who has worked in Michelin-star restaurants, luxury hotels, resort & casinos and catering companies in Australia, Asia, Middle East & France. His unique blend of creative flair and passion prevails in the quality of food through his mastery of French, Italian Molecular Gastronomy & Modern Australian cuisines. He was mentored and had worked along with Michelin-star chefs like Chef Laurent Saudeau, Chan Kai Hon & Thierry Marx who honed skills into perfection. Some of the notable restaurants and hotel include Crown Casino (Melbourne), Four Seasons Hotel & Resort and Zi Yat Heen Restaurant (2 Michelin Star – Macau), Mandarin Oriental (Thailand), Burj Al-Arab Hotel (Dubai, UAE) and Le Manoir De la Boulaie (2 Michelin Star - Paris, France). Photos by Ryan Tan from Shadow Studio.

Pete Hilcke

Pete Hilcke

Melbourne

Pete is an Australian seafood chef, author and TV personality based in Melbourne, Australia. He was trained in the Royal Australian Navy before running one of Australia’s premier members only club kitchens at the RACV City Club. Since his Australian TV Debut on The Australian Seafood Show, he continues his role as The Sustainable Seafood Chef presenting a number of shows across Foxtel & Radio, most recently Food To Eat on Footprint TV (USA). His goal in life is to educate people through his cooking. He wants to teach them how sustainable seafood is managed and how we can make it into something great when cooked. 

Kaitlyn Wills

Kaitlyn Wills

Melbourne

Kaitlyn is a classically trained chef who absolutely loves excellent quality products. She treats her ingredients with the upmost love and care ensures you have a quality meal. When in the kitchen, Kaitlyn tend to lean towards Asian or Italian inspired flavours. Both are second nature to her. She loves experimenting with different jellies and crumbles as well as foams and airs. With five years working experience, Kaitlyn has worked at The Mill (Echuca) and Morris Jones & Co (Windsor) and her main aim is to make people happy with the food she cooks. 

Simon Chilver

Simon Chilver

Melbourne

Top Melbourne chef, Simon Chilver, has cooked at many of Melbourne's best restaurants, including Donovans and The Windsor Hotel. He was also a chef at Harrod's of Knightsbridge in London, for two years.

Nathan Giurdanella

Nathan Giurdanella

Melbourne

Born in Melbourne, Nathan Giurdanella has over 24 years’ experience in modern Australian, European, French, Italian and Mediterranean cuisines. Nathan completed his apprenticeship at the three hatted Café Di Stasio (St Kilda) and shortly thereafter moving to the two hatted Cafe e`Cucina (South Yarra). Both of these outstanding restaurants provided wonderful learning experiences for Nathan, particularly as he was given the opportunity to work alongside some of the finest chefs in town. Before Nathan left Melbourne to travel around Australia, he worked with Chef David Braim at Half Moon Hotel (Brighton), this experience provided him with diversity in skill and knowledge. Nathan also worked at Bistro C and Sails restaurant in Noosa Heads. In the past two years before returning to Melbourne, Nathan was based in Perth worked on Private luxury yachts in the Kimberley, high class wineries and hotels in Broome. 

Daniel Lazaroo

Daniel Lazaroo

Brisbane

Daniel grew up in Singapore and moved to Australia in 2002. As a Eurasian with Portuguese and Chinese heritage, he had great exposure to many cultures and food from a young age. He first worked at Raffles Hotel (Singapore) and Marco Polo Hotel (Singapore). Later in Australia, he worked under the mentorship of Garry Farrell. He then went on to achieve several culinary medals on the Gold Coast and in Brisbane. Daniel is currently the Group Executive Chef for The Little Pub Group and oversees 3 venues with a different menu across the outlets. 

Selau Mailata

Selau Mailata

Brisbane

Selau is from a Samoan background where his kitchen was always filled with people cooking, lots of laughter where you would always feel the love. He loves experimenting with different dishes and primarily focuses on Modern Australian cuisine. Selau currently works at The Point (Brisbane) and has worked as a Head Chef at Crosstown Public House, The Defiant Duck, Jetty Oxford (Bulimba), Cha Cha Char Wine Bar & Grill. 

Seddon Frew

Seddon Frew

Melbourne

Seddon grew up in a coastal town in New Zealand fishing and cooking fish and eventually working in one of Melbourne’s top seafood restaurants. After school, trained as a chef at Otago Polytechnic, eventually specializing in Southeast Asian cooking drawing inspiration from David Thompson, Greg Doyle and Marco Pierre White. Seddon has worked at Etrusco, Pier 25, Bacash, Susie Wong and Spice Temple. 

Guillaume Bersweiler

Guillaume Bersweiler

Brisbane

French born and trained, Guillaume studied hospitality management. Upon completion, he worked at a 1-Michelin star restaurant in Luxembourg for 6 months before moving to England to work at the Lake District. In 2007, Guillaume worked at Halo, as a Head Chef on a luxury charter boat, then later as a Pastry Chef at The Point, Albert Park under Scott Pickett and Damien Styles. He was also the Sous Chef at The Millswyn working with Nick Stanton under Head Chef Nathan Johnson. He then moved to Brisbane as the Head Chef of Augustine’s On George, Depo in West End and Regatta Hotel and Putia.

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