My Background

I started cooking when I was 18 and by 21 was head chef of a busy Auckland restaurant. Like most young men, I thought I knew it all, so I packed my bags and knives and headed to Sydney. Turns out I didn’t know as much as I thought, so I went on to learn some more.

It was common at that time for chefs to go to Europe, but the well-trod path has never really appealed and I decided Japan was for me. As an Antipodean, I love seafood and I saw no better place to master the preparation and cooking of it.