Chefs
Clark Zhang
Born:
Shanghai, China.
History:
I worked in Ginza, Tokyo before moving to Adelaide where I worked at Shiki Japanese Restaurant, InterContinental Adelaide.
I started Samurai Teppanyaki House as Owner/Chef in 2012.
Have you always wanted to be a Chef?
Being a Teppanyaki Chef is fascinating and charming. It requires a lot of skills, not only cooking but also in communicating and entertaining.
How would you define your style?
Theatrical live cooking style.
What is your feature flavour these days?
Spice.
Your greatest culinary influence:
My multicultural background. I have Chinese cuisine experience, Japanese Chef skills and I’m also Australian qualified as a Chef.
What do you love about this business?
It’s been a lot of hard work to achieve what I have today. I’m still working and moving towards the next level. I’m supporting local to use the Kobe Beef name to promote Australian products. This is our goal and it’s never-ending.
An ingredient you can’t live without?
Kobe beef.
Signature dishes:
Kobe beef, Japanese Wagyu, duck breast, lobster, Moreton Bay bug and abalone.
