Chase Kojima chef of Sokyo

At the table with: Chase Kojima

Chef and restauranteur Chase Kojima has been making headlines in Australia since opening his own restaurant Sokyo at The Star in Sydney. Born and raised in San Francisco, Kojima grew up working at the family kitchen that served up traditional Japanese food. All before hitting 30, he has also headed up kitchens of the Nobu restaurant group in Las Vegas, Dubai, London, and LA. Who … Continue reading At the table with: Chase Kojima

Sydney chef Tetsuya Wakuda

At the table with: Tetsuya Wakuda

Owner and operator of one of Sydney’s most highly-regarded restaurants Tetsuya’s Restaurant is Tetsuya Wakuda. He is known for dishing out traditional Japanese dishes using French techniques that he learned in the kitchen from Sydney chef Tony Bilson. He is also the owner of a restaurant in Singapore, Waku Ghin, which he opened in 2010 as part of the Mariana Bay Sands complex. In addition … Continue reading At the table with: Tetsuya Wakuda

At the table with: Alastair McLeod

At the table with: Alastair McLeod

Who is your inspiration? My inspiration in the kitchen are the people who I source my food from. I live in Brisbane, Australia and I’ve made it my business for the last 19 years since I moved there. It’s not about knowing who the chefs are, or who is hot to trot, or who is doing dude food but to know the local produce in … Continue reading At the table with: Alastair McLeod

Tom Walton, The Bucket List head chef

At the table with: Tom Walton

Tom Walton is responsible for one of Bondi Beach’s most popular menus. As head chef at The Bucket List, Walton’s menu is centred around locally sourced produces that rings strong to his own interest in health and wellbeing. Before Walton joined The Bucket List, he trained alongside Damien Pignolet for six years at Bistro Moncur where he eventually became head chef. He also appeared regularly … Continue reading At the table with: Tom Walton

At the table with: Richard Ptacnik

At the table with: Richard Ptacnik

Executive chef of Sydney’s Otto Ristorante Richard Ptacnik draws on the roots of Italian classics when he is cooking modern Italian in the kitchen. He draws on his skills from having worked in some great kitchens in Berlin, Switzerland, and his home city, Prague. He originally joined Otto in 2003 as a sous chef, and assumed the role of head chef in late 2009. Who … Continue reading At the table with: Richard Ptacnik