LOVE, PASSION AND INNOVATION

Omar Hsu was born to a family of chefs in Taichung, Taiwan, and started his exploration in the kitchen as a teenager. He spent a lot of time helping his father in the kitchen since middle school and gained rich experience in Asian cuisines, ranging from traditional Taiwanese street food to Japanese fine dining dishes. Omar went on to expand his knowledge studying commercial cookery and western food culture in university.

After graduating from uni, Omar decided to come to Australia and embarked on a new culinary career in the western fine dining world. He spent over 10 years working under Matt Maron at several respected restaurants such as Solotel, Aria, Barangaroo House.

16 years of kitchen experience in both Asian and western cuisines made the chef become a passionate advocate of food and recipes that combine the finesse of both worlds. The pandemic in 2020 gave Omar a chance to reflect on his professional journey. He decided it was time to cook food that reflected his passion about Taiwanese street food and cultural roots. ‘I wish to bring happiness to people through the food I cook, in a more humble and easy way.’