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 7 Jeremy Fenech & Executive Chef of Aria Tom Gorringe
Life On the Pass
43 minutes
1 year ago
S1 Ep 7 Jeremy Fenech & Executive Chef of Aria Tom Gorringe
In this episode, we delve into the culinary journey of Tom Gorringe, the esteemed head chef at Aria, Sydney's iconic dining destination. From his humble beginnings at the age of 15, Tom shares his passionate voyage through the kitchens of Australia and Canada, under the mentorship of culinary giants like Joel Bickford and Brent Savage. His dedication and unique approach to cuisine have led his teams to win prestigious culinary awards and gain recognition in dining guides, notably at The Gantr...
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...
