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Jonathan Hideki Hitaka

Born:

Brazil, São Paulo

History:

When I think about food, I think it is a way to express your feelings through food. To be honest I have never thought that I was going to be a Chef, when I was a kid, I was told that I was a disaster in the kitchen, but I think I just ignored it and I moved on, good on me…

Five years ago, I was given an opportunity to work in a Japanese restaurant as a kitchen hand but my curiosity took me to different stations and positions.

Throughout the years I was given more opportunities in different kitchens working with different Chefs that helped me to develop my career and shaped my style as a Chef. For me this is only the tip of the iceberg since I still have a lot to learn and accomplish.

Have you always wanted to be a Chef?

No, I wanted to be something related to sports, but it did not go as I planned.

How would you define your style?

Brazilian/Japanese old-school with a modern take

What is your feature flavour these days?

I would say it is salty and sour.

Obsessive-compulsive about?

Learning, innovating, travelling, exploring.

Your greatest culinary influence:

Alex Atala (Brazilian Chef who runs D.O.M in Sao Paolo, #4 of 50 Best Restaurants in the world in 2012).

Massimo Bottura (Italian Chef who runs Osteria Francescana, a 3 Michelin star restaurant in Modena, Italy.

What do you love about this business?

The vibe. Our small team and the dedication to do our best every day. AGFG Chef Hat 5 years in a row speaks to that.

An ingredient you can’t live without?

Salt.

Most ‘eyebrow-raising’ menu item?

Grilled baby cos salad. Some people raise their eyebrows at grilled lettuce (isn’t it meant to be fresh?), but trust me it is delicious.

Signature dish:

There are quite a few on the list, but our housemade focaccia is a banger. It’s not your typical fluffy focaccia and more like a flatbread. It’s cooked on the grill instead of baked in the oven and served with our housemade infused butter. Simple, but an amazing dish.

What can diners expect when they eat at your restaurant and what makes the experience special?

They can expect freshness and great flavours. Customers can experience a great service provided by passionate people who are going to make sure they have an unforgettable experience.

What is your go-to meal at home when you don’t feel like cooking?

Chicken burrito.

Tell us something no one knows about you?

I love watching thriller movies.

Where do you see yourself in 5 years’ time?

Opening a second restaurant and coaching new Chefs in their careers.

Henrys Neutral Bay

Tucked along Grosvenor Street in Neutral Bay, Henrys Neutral Bay is a refined yet relaxed dining destination where modern flavours and social dining take centre stage. Designed with connection in mind, the space invites guests to unwind, share and savour the moment.The menu showcases contemporary dishes created for sharing, paired effortlessly with a curated wine list and expertly crafted cocktails. Whether you’re settling in for a romantic dinner or gathering for a lively catch-up with friends, Henrys offers a polished atmosphere with an easygoing edge. It’s a place where great food, good company and memorable moments come together.

RECIPES

Jonathan Hideki Hitaka

Henrys Neutral Bay

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