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Adam Lane
Born:
Paddington, Sydney.
History:
My culinary journey began with a foundation in French and British cuisines, at Banc Restaurant. From there, I explored a wide range of global culinary traditions, gaining invaluable experience at renowned restaurants including Sake, Sushi E and Tetsuya’s in Sydney and working alongside Nobu Matsuhisa at the Michelin-starred Nobu.
A pivotal moment in my career came at Tetsuya’s in Sydney - the first Japanese restaurant I worked in - this is where I discovered a true passion for the light, refined ingredients that define Japanese cuisine.
This discovery completely reshaped my culinary perspective. Today at Yamagen, I thrive on incorporating Japanese flavours and techniques into inventive new dishes.
While I still draw on my classical training in French and British kitchens, Yamagen offers the creative freedom to push boundaries and craft distinctive menu highlights that excite and inspire.
Have you always wanted to be a Chef?
My passion for cooking first stemmed from cooking for myself at a young age. I moved out of home at the age of 16 and discovered I really enjoyed creating simple?dishes such as Bolognese and roast chicken dinners for friends.
They would?always?comment by saying it was better than their mum’s cooking and this ignited a spark in?me to pursue a career down this path. I learned my craft while working in high-end kitchens where I was fortunate to be?guided by some of the world’s best Chefs.
Learning in this environment led me to?always aspire to push myself to a very high standard,?I’m?always aiming for perfection?with my dishes.?I believe everything I do is about providing an amazing guest?experience?so?I am?certainly not a Chef who likes to hide away in the kitchen.
How would you define your style?
Simplicity, with a strong focus on quality ingredients and flavour-forward dishes. I love fusing Japanese ingredients with refined French techniques to create food that feels approachable yet elevated.
What is your feature flavour these days?
Fresh yuzu, house-preserved for approximately one year.
Your greatest culinary influence:
Tetsuya Wakada. Working for the first time in a Japanese restaurant, one of the best in the world, changed my whole sense of direction with food.
What do you love about this business?
A sense of togetherness that we create every day. It’s an incredible feeling to be part of guests' celebrations and creating memories - whether it's a special occasion or just a shared moment over a great meal. Being able to connect through food and be a small part of their everyday moments is what I love.
An ingredient you can’t live without?
Quality Japanese rice.
Most ‘eyebrow-raising’ menu item?
The thinly sliced snapper with truffled tosazu, shio kombu, ume boshi and yuzu sesame; the intricate flavours come together in a spectacular visual display.
Signature dish:
The thinly sliced snapper.
What can diners expect when they eat at your restaurant and what makes the experience special?
Simplicity and quality are the guiding principles I bring to every dish I create. At Yamagen, this approach allows me to craft an eclectic, boundary-pushing menu - dishes that are as visually striking as they are flavourful, elevating the overall experience of modern Japanese dining.
At Yamagen, we welcome every guest as if they’re part of our home - creating an intimate dining experience where it feels like everyone is gathered around the same table. For me, it’s an honour to create dishes that bring people together and there’s nothing more rewarding than seeing friends and families connect over food and truly enjoy their time with us.
What is your go-to meal at home when you don’t feel like cooking?
My wife’s home-cooked meals.
Where do you see yourself in 5 years’ time?
I’ve recently stepped into the role of Head of Culinary Creative – Asian Cuisine, with exciting plans to grow the Yamagen brand on the horizon. In five years, I see myself leading a globally recognised portfolio of restaurants within the QT Hotels and EVT portfolio, continuing to evolve the Yamagen experience while mentoring the next generation of Chefs.
Yamagen
Experience the hustle and bustle of innovative izakaya dining at Yamagen in Surfers Paradise. Nestled in the QT Hotel on Staghorn Avenue, this vibrant restaurant blends old-school Japanese tradition with new school Chef invention to dazzle guests with style and speed as robata grill dishes appear before their eyes. Bold red colours and Oriental touches create a buzzing vibe as cooking becomes performance art, with plates like truffle Wagyu tartare, 63-degree egg and nori potato crisps. Delve into miso-glazed glacier 51 toothfish, pickled cucumber, hazelnut and shiso, or sample the sushi bar, where expertly crafted rolls and plates are prepared using the freshest fish and seafood. Finish with decadent Mount Fuji apple – baked apple, parfait, almond nougatine and miso caramel.
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