In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementi...
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In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementi...
S1 Ep 6 (Part 2) Jeremy Fenech & Chef & Owner of Blume Restaurant Jack Stuart
Life On the Pass
24 minutes
1 year ago
S1 Ep 6 (Part 2) Jeremy Fenech & Chef & Owner of Blume Restaurant Jack Stuart
In part 2 of our latest podcast, we continue our conversation with Jack Stuart, the chef and owner of Blume restaurant. Jack shares his journey from honing his skills in prestigious Michelin-starred restaurants across Europe to establishing his acclaimed restaurant in Queensland. We explore several key themes, including his culinary ethos centered on creating delectable dishes, the unique and personal dining atmosphere at Blume, and the hurdles of operating a restaurant in a rural setting. Th...
Life On the Pass
In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementi...
