Shin Kato is an accomplished chef who practices the mastery of the Japanese haute cuisine, Kaiseki, making him an exciting and exceptional young voice on the Australian culinary scene. With a thriving career across Japan and Australia, Shin’s remarkable repertoire of skills, his culinary precision, an innate understanding of balancing flavours and a refined technique are a testament to his extraordinary passion for the craft of Kaiseki.

​Head Chef of Ishizuka, Shin’s culinary journey is defined by a multitude of ventures and experiences throughout the years. At ten years old, he realised his love for cooking. Living with his grandparents at the time, he took ownership of making his school lunches, practising food pairings and efficient cooking methods at an early age.

​After finishing school, Shin went abroad to Europe, where he was on a path to discover which avenue of cooking he wanted to pursue. During this time, he was able to experience a new country, new cultures and a new approach to cooking with unfamiliar ingredients, flavours and a completely different landscape of inspiration. From here, Shin discovered the creative freedom of a traditional chef, combining ingredients and processes through experimentation, addition and subtraction, and the possibilities that could exist without starting from a measured recipe.

Shin’s culinary education started in the Miyagi Prefecture in Japan. During his studies, Shin worked at a hotel under the Head Chef, who previously spent time in a highly acclaimed Kaiseki restaurant in Kyoto. It was at this point that Shin was exposed to the extraordinary Japanese craft, learning the art form of Kaiseki and its story of authentic, seasonal flavours.​

Presently, Shin leads the kitchen at the Kaiseki restaurant, Ishizuka. A rising chef at 27, Ishizuka is a platform for Shin to share his knowledge, expertise and passion for Kaiseki cuisine.