Shaun Presland

As an award winning executive chef with over 30 years experience in the hospitality industry, Shaun is classically trained in all forms of Japanese food production, including 4 years of Kaiseki (haute Japanese degustation cuisine) and 6 more years specialising in sushi and sashimi. Shaun has spent his entire career focusing on Japanese food and has had many Australian media appearances (including MasterChef Australia) and international print publications, as one of the country’s first formally trained Japanese speaking / non-Japanese sushi chefs. The Good Food Guide has awarded Shaun a total of 17 Chef Hats for his efforts at “sushi e” and the “saké” contemporary Japanese restaurant brand which he created in 2008 for the now Rockpool Dining Group. Shaun is also a Silver medal winner in the “World Washoku Cookery Championship”, a global competition to select the best non-Japanese Chef of Traditional Japanese Cuisine, held in Tokyo, December 2016. Having set up and operated a highly successful pop-up restaurant, “Pacific”, in Mayfair, London, which closed its doors in 2020 as Covid hit London, Shaun created a successful click-and-collect brand, SushiBoy, during the long UK lockdown. Most recently, Shaun has finished an 18 month consultancy on a $75M food precinct, creating some new Asian inspired brands and concepts.