Born in Japan, Harry began to cook at the age of just 5 for his younger sister. He had always found it fascinating to touch food. After he graduated high school he decided to take a chef apprenticeship in a European restaurant in Yokohama while studying economics and commerce at University. He also learnt Sushi and Sashimi at cooking college in Tokyo.
Harry came to Australia to work as chef at QLD’s premier resort Kooralbyn Valley Hotel Resort and then climbed the ladder to become the first Japanese Executive Chef in Australia. The highlight of his time at the resort was catering for 3000 people for a national rodeo competition. The resort also hosted Kerry Packers international polo team and Brisbane Broncos inaugural training camp. He also entered the Salon Culinary competition in Gold Coast and was awarded gold and bronze medals in the main category.
After 7 years at the resort he wanted a break from the culinary world and pursued a sales and marketing career in the duty free retail industries for almost a decade which led him to Sydney. Knowing that food was his passion he decided to lease a pub kitchen at Glebe and Ultimo. He was involved in the opening of the Hyatt Regency Sydney, International Convention Centre Sydney and Executive Head Chef at Kobe Jones Japanese restaurant.
He believes the future culinary world is borderless. He is an expert in Sashimi, Sushi and Wagyu cookery.
Tanya Hing (NSW)
Jacqui Sutton (NSW)