Chef Hyeoksin Kwon

Shin was born in Incheon. He has started to work in kitchen when he was early 20’s. Shin has worked many different kind of restaurants so that he has got many different cooking skills such as grill, pasta and even sashimi. After finished his military service, Shin has moved Australia in 2017 and started commercial cooking at QCA culinary school because he still felt hunger to learn more about western cuisine such as French and Italian.So while he studied, he has worked hatted restaurants in Sydeny with award-winning and michelin trained chefs. Shin has worked Woodland restaurant and bar by Demian Heads, The Boathouse on Black Wattle bay, The Gantry. And he has recently finished up with Bentley Group which is Bentley restaurant and bar, Monopole. While he worked as restaurant chef, he has also worked as private catering chef casually so that he has done many canapé, cooperation, wedding and private dinner at restaurant and catering company.

Now Shin workt at Union University & School Club as Sous chef and Toei Surryhills as kitchen director.

Shin’s food and cooking is influenced by mostly Frensh cuisine and 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 Austrailan dished with Asian flavour At Your Table. He will make your dine experience better than others.