Hyeoksin Kwon

Shin was born in Incheon, South Korea. He started to work in the kitchen in his early 20’s. He worked in a variety of restaurants where he built on his many different working skills.

After he finished his military service, Shin moved to Australia in 2017 and started commercial cooking at QCA culinary school as he still felt the hunger to learn more about Western cuisine such as French and Italian. While he studied he worked in hatted restaurants in Sydney with award-winning and Michelin trained chefs including Woodland Restaurant and Bar by Damian Heads, The Boathouse on Black Wattle Bay and The Gantry. He has recently finished up with Bentley Group – Bentley Restaurant and Bar, Monopole. He has also worked as a private catering chef casually and has done many canapé, corporate, wedding and private dinners.

Shin now works at Union University & School Club as Sous chef and Toei Surry Hills as kitchen director. Shin’s food and cooking is influenced by mostly French cuisine and a touch of Asian flavours. Shin loves using fermented ingredients such as soy bean paste, soy sauce and koji and also local ingredients. Shin will serve very flavourful and special modern Australian dishes.

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