Giles Hohnen

Giles Hohnen




I was raised on Cape Mentelle Winery, on a diet of good food and wine. I took the first opportunity to work for a Chef that was catering for a Cabernet tasting, later I apprenticed at Steve’s Hotel, Perth. 

Have you always wanted to be a Chef? 

I have always gone back to cooking, relentlessly pursuing unfinished business. 

How would you define your style? 

Hands on simple home style cooking. 

What is your feature flavour these days? 


Obsessive compulsive about? 

Freshness and simplicity. 

Your greatest culinary inspirations/influences: 

Lou Chang Boon and Martin Boetz. 

What do you love about this business? 

Social interaction, creativity and randomness. 

Most ‘eyebrow raising’ menu item? 

Kushiyaki (skewered and grilled, poultry and non-poultry). 

Signature dish: 

Spanish mackerel marinated in Sake kasu and miso.

Sumi Open Kitchen

Sumi Open Kitchen

Escape the everyday grind with an organic wine at Sumi Open Kitchen on Sunshine Beach Road in Noosa Heads. As this Japanese inspired charcoal grill restaurant’s name suggests, Sumi has nothing to hide and welcomes guests with clean lines, comfort and functionality, in sleek surrounds of pale wood, black furniture and ambient down lights. Choose from a weekly changing set course menu matched with wine, or sip a glass of sake from a range featuring organic Black Market, perhaps starting with celeriac soup or cured pink snapper; before mains such as grilled black Angus rump, carrot and Jerusalem artichoke kinpira, grilled shallots and red miso sauce. For an indulgent finish, try quince and raspberry trifle and ginger crumb, or white chocolate parfait, coconut gel, fresh berries and lime curd.

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