Shane Osborn

Shane Osborn

Chef

https://www.arcane.hk
Born and raised in Perth, Australia Shane Osborn quite literally grew up in the kitchen. His mother ran a successful and demanding catering company and more often than not, a young Shane would accompany her on various jobs. He was enthralled and excited by the banter, humour and camaraderie of the kitchen and was hands on from a very young age. It was here that his fascination and appetite for food and cooking was cemented. After finishing school,Shane started his training in earnest and got a job as an apprentice, in the once humbler 1980’s restaurant scene in Perth. He learned about working with quality produce and the demands of the professional kitchen. Working with European chefs in Australia, he heard them reminisce and tell stories about Europe, about London and the great chef’s that resided there. Fascinated and determined Shane left Australia to explore what Europe had to offer. Arriving in England in the 90’s he secured a restaurant position outside London and then made his way to Sweden. With more experience under his belt he finally made the brave move to London and into one of the worlds most competitive, dynamic and exciting restaurant scenes. Osborn started working in the Gordon Ramsay restaurant, L’Oranger, where he honed his skills working under Head Chef Marcus Waring. He then went on to work in Mayfair’s prestigious 2 Michelin stared The Square with Philip Howard. For 2 years he worked there before making the fated move to Pied a Terre in the west end. He worked for 2 years at Pied a Terre, before his hard work and dedication resulted in him taking the reins of the establishment in January 2000 as Head Chef and joint owner, where he stayed for 11 years. During this time Osborn took the restaurant from strength to strength. Not only did he retained the first Michelin Star, but was awarded a second Michelin Star in January 2003, which he secured until he left in 2011. Pied a Terre was also internationally recognised during Osborne’s time there as being one of Europe’s and the world’s best restaurants. Shane Osborn received a plethora of the highest accolades and recognition from his peers. In 2006 Osborne was presented with the ‘Young Australian Achiever of the Year in the UK’, and in 2011 he became the first Australian chef to cook at the European Council. He was the first Australian chef to hold two Michelin stars. After leaving London and Pied a Terre in late 2011, Osborne relocated with his wife and family to Hong Kong, where he joined Alan Yau’s St Betty in August 2012. In November 2014, in the city, Hong Kong, that was now his home; Shane Osborn fulfilled his dream of opening his own restaurant. Arcane is a culmination of all the cooking styles and techniques Osborne learned throughout his travels and career. Famous for understanding ingredients with a skill that makes them the very best they can be in his dishes, Osborn offers a food style that does not overpower each individual component, instead he allows the dish to come together in harmony. Arcane is an understated, relaxing and extremely welcoming oasis in the middle of the vibrant hustle and bustle that is Hong Kong.

Shane's favorite cookbooks

Available on ckbk now
Cuisine Minceur

Cuisine Minceur

By Michel Guérard

At the time, ground breaking recipes, focused on healthy cooking and eating. Out with the butter and cream in with olive oil .

White Heat

White Heat

By Marco Pierre White

Rure rock and roll. This book made a generation of young men want to become chefs. I arrived in the UK when this book had just come out, I read it night and day for 3 months until I ate at Harvey's. When I split from my first wife she took revenge by carving White Heat into pieces as she knew how much this book meant to me. And yes I still have it .

River Café Cookbook

River Café Cookbook

By Rose Gray and Ruth Rogers

To be honest I didn't think that much of [this and its sequel] when they were released but over time I've grown to really enjoy cooking the recipes on a regular basis . Sign of a great book in my opinion.

Essential Cuisine

Essential Cuisine

By Michel Bras

For me this book was a bit if a game changer. The photography/styling used canvas instead of plates which made the food look incredible. His use of wild leaves and herbs was way ahead of the current foraging phenomenon.

Available on ckbk now
Quay

Quay

By Peter Gilmore

Quay by Peter Gilmore. The food photos in the book are pure food porn. Peter is an artistic genius .