Kengo Hiromatsu have been a chef for over 25 years. He is born in Fukuoka Japan. He started as an apprentice chef at Sushi and Kappo (fine dining) restaurant in Japan where he learnt sushi, Japanese cuisine and blow fish treatment thoroughly.
Kengo came to Australia to learn patisserie and Western cuisine at school. Based in Melbourne he has worked many of restaurants, Bacash, Nobu, Akachochin and Sake etc.
Kengo got most of his experience from working at the fine dining restaurant Nobu. They showed him the possibility of Japanese cuisine and how to fusion and combine Japanese food and other cuisine.
Kengo cant wait to cook for your next dinner party