Meet Chef Hao Chen, a culinary virtuoso hailing from the vibrant city of Shanghai. His journey as a chef began humbly as an eager apprentice at the esteemed Four Seasons Hotel in his hometown. Fuelled by an insatiable thirst for improvement and an unwavering passion for culinary exploration, Hao’s relentless dedication and extensive research have propelled him to the zenith of his craft.

​Interestingly, Hao’s path to the culinary world was a tale of serendipity. Although he initially pursued studies in IT, his heart was always drawn to the art of cooking, ultimately leading him to embrace his true calling.

In the world of gastronomy, Hao has carved a distinct niche for himself. His culinary style revolves around harnessing the finest Australian and local ingredients to create exquisite Japanese delicacies. Among his current favourites, the delightful pairing of fresh seafood with truffle stands out, leaving an indelible impression on the palates of discerning diners.

With an unwavering commitment to perfection, Hao is both passionate and relentless when it comes to instilling well-defined systems in his kitchen. This meticulous approach ensures that each dish is consistently recreated to achieve culinary excellence, satisfying even the most discerning gourmands.

An insatiable curiosity and a profound respect for the art of cooking have led Hao to draw inspiration from his travels through Japan. His experiences there taught him the subtle art of harmonising flavours and techniques to create extraordinary dishes that are a feast for both the eyes and the taste buds. For Hao, the heart of his culinary journey lies in the joy of witnessing people savour the masterpieces he diligently crafts for them. Each dish becomes a labour of love, a canvas on which he weaves stories and emotions through the art of gastronomy.