A third generation Fijian of Chinese descent, Koomo’s Executive Chef Patrick Chung grew up enjoying the South Pacific country’s mix of cuisines and bountiful fresh seafood. Working the pans in some of Fiji’s best luxury resorts fresh out of school, Patrick finally landed at the Hilton where he was Sous Chef before making the move to the Sydney Hilton as Chef de Partie. From Sydney, Patrick made his way to Adelaide and the InterContinental where he worked under chef Tony Hart as Executive Sous Chef. Now at Koomo, Patrick’s love of Japanese food and seafood shines with an Asian-inspired menu that is based around premium local and seasonal ingredients and is fresh, uncomplicated and delicious.
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