Born: Tokyo, Japan
History: Kentaro Hoshi trained with the coveted Ecole Culinaire Kunitachi, Tsuji Group in Tokyo, Japan; he also completed his senior course with the same group in Lyon France over a 6 month period. Kentaro then worked at the 2 Michelin star restaurant La Pyramide in Vienne, France after completing the senior course. Afterwards, he moved back to Tokyo for 6 months, working as a Commis Chef and Chef De Partie in Nishi-azabu.
August 2004 saw Kentaro move to Melbourne, working with famed French Chef himself at the Brasserie by Philippe Mouchel in Crown Casino, moving again 6 years later to remain with Chef Mouchel at his new restaurant PM24, part of the Press Club Group, this time as Sous Chef.
Kentaro moved to Western Australia in 2010, joining the multi award winning regional restaurant Mojo’s as Head Chef.
Have you always wanted to be a chef? Yes.
How would you define your style? French with Asian fusion.
What is your favourite flavour? Truffles & seasonal goodies.
Obsessive compulsive about? Creating new dishes!
Greatest culinary influence: Philippe Mouchel.
What do you love about the business? When you get a great comment or smile from a customer that has enjoyed their food.
Ingredient you cannot live without? Japanese rice and natto (fermented soy bean).
Most eyebrow raising item on menu: 2kg Wagyu Tomahawk Steak
Signature Dish: Cured Tasmanian Salmon Sushi, featuring Japanese and French fusion flavours.