Chef Haru Inukai
With more than 30 years of experience in French cuisine, Chef Inukai has worked at numerous award-winning restaurants throughout his impressive career. He worked at the Ampersand Restaurant in Sydney for two years where he trained under one of Australia’s leading chefs, Tony Bilson, was awarded two Chefs Hats, and even had the pleasure of cooking for former President Bill Clinton. In addition, he has cooked at the La Rochelle in Tokyo, the restaurant of the Iron Chef of French cuisine, Hiroyuki Sakai. After four years at the helm of Galileo at The Observatory Hotel, he went on to open his own restaurant Blancharu, followed by his shop Ramen Ikkyu.

Chef Shimon Hanakura
Chef Hanakura has nearly 13 years of experience in fine dining and hatted restaurants in Sydney and Brisbane, and currently works at the two-hatted restaurant Aria Restaurant. Specializing in French and Japanese cuisine, he has trained under the acclaimed fine-dining chef and restaurateur, George Jardine, and also under Chef Haru Inukai as the Head Chef at Blancharu. His ramen background includes the comprehensive udon and ramen cooking courses at the renowned Yamato Noodle School in Shikoku, Japan.