Suggested locations:

Winston Zhang

Born:

Shangahi, China.

History:

Originally from Shanghai, China, I came to Australia when I was 25-years-old. My love for food began in Sydney when I discovered the beautifully diverse selection of produce and ingredients Australia had to offer. I began my culinary studies in Sydney shortly after and gained experience working in one of Sydney’s most iconic restaurants Lucio’s as a kitchenhand.

After a few short years, I was given the opportunity to become the Sous Chef for the Merivale Establishment Hotel. Five years down the track, I was offered Head Chef roles at the Grand Hotel Sydney and the Hyatt Regency Hotel, where I spent the better most of 7 years working across these two venues.

After gaining valuable experience in the hospitality sector, I explored further opportunities with Christine Chen in 2018-2019, opening up multiple restaurants across Shanghai, China. Following the success of these ventures, we began working on another passion project called Akaiito restaurant, specialising in robatayaki and modern Japanese cuisine.

Have you always wanted to be a Chef?

Yes, I have always loved food since I was a kid. Once I moved to Sydney, it reaffirmed my passion for cooking and ambition to become a Chef. I got my first job in one of Sydney’s most iconic restaurants called Lucio’s as a kitchenhand. After seeing how culinary professionals created delicious food and also presenting them so beautifully, I knew this was a culture I wanted to be a part of.

How would you define your style?

As I grew up in Chinese culture, but learnt and trained in Australia, I would like to call my style of cooking ‘Modern Asian’.

What is your feature flavour these days?

Asian flavour with modern presentation and flair. I have taken Inspiration from Ms G’s Restaurant in Sydney, Ho Lee Fok in Hong Kong and Lee Hok Fook in Melbourne.

Obsessive-compulsive about?

I love the changing of seasons and the new seasonality of ingredients that it brings. I always want to try and complement seasonal ingredients while creating new flavours along the way.

Your greatest culinary influence:

I would say Peter Doyle from Est. and Dan Hong from ‘Mr. Wong’.

What do you love about this business?

Akaiito is our dream project between myself and owner Christine Chen; we have been planning it since 2017. Originally Christine planned to open a yakiniko-style restaurant, however the concept changed after a business trip to Sydney. I introduced her to two of my favourite Sydney restaurants Fire Door and Sokyo, which inspired us to create a new concept for Akaiito. Combining the cooking styles of both the open fire grill of Fire Door and the modern Japanese of Sokyo, it led to the birth of Akaiito Melbourne, robatayaki specialists.

An ingredient you can’t live without?

At the moment, I don’t have anything in particular, but any ingredients that is fresh and in season is always a winner for me to cook with.

Signature dish:

Robata scallops - Hervey Bay scallops, seaweed butter, yuzu and chives.

Akaiito

A dazzling Red Thread of Fate light fixture twists its way across the dining room welcoming guests to Akaiito on Flinders Lane in Melbourne city. A moody vibe of black marble, dark granite and plush grey banquette seating awaits discerning diners, while the overhead red luminous thread is mirrored in the red plates on the tables. The interior is beautifully designed with Japanese elements throughout, ideal for perusing a seasonal Kojin menu with small plates of lightly smoked King salmon, pickled cucumber, beurre blanc and dill, or Wagyu tataki, chanterelle, shallots, truffle mayo, pecorino and ponzu. Larger dishes like duck, sweet potato, lardo and duck jus entice, alongside King prawns, with akitakomachi rice, white truffle and bouillabaisse. Finish with Chef's petit four selection.

RECIPES

Winston Zhang

Akaiito

More From Winston Zhang & Akaiito

Shiro Flower - Recipe by Akaiito

Akaiito WA Marron - Chef Recipe by Winston Zhang.

Akaiito Robata Scallops - Chef Recipe by Winston Zhang

5 Must-try Asian Restaurants Across Australia: Melbourne to Broome

Akaiito and Ototo Melbourne: Winston Zhang on a Grateful 2025 and What’s Next for 2026

Explore Japan on a Plate: A Culinary Journey Through Must-Try Dishes

Zen Dining: Discovering Australia’s Finest Japanese Restaurants

6 Delicious Seafood and Wine Pairings + Recipes

6 Venues for Your Next Private Dining Experience

Akaiito + Madeleine de Proust Collab for Mother’s Day

Which World City Has the Most Michelin-Starred Restaurants ?

5 Chef Hat-Awarded Japanese Restaurants You Need to Visit.

Spring into the New Season with These Three Delicious Dishes.

Must-visit Six Chef-hatted Restaurants in Melbourne City.

Celebrating Women in Hospitality for International Women’s Day.

Cocktail of the Week from Akaiito Mixologist Christine Chen.

This is How We Roll! Three Japanese Dishes to Wow Family and Friends.

More Chefs

Trent Dawson

John Singer

Mark Williamson

Latest Articles

The People Have Spoken: 2026's Readers' Choice Awards

Welcome Back to a Festival Worth Sharing

Bringing the Chef-Hatted Experience Home, One Delivery at a Time

Latest Recipes

Tropical Banana Pancakes with Nutella, Passionfruit & Toasted Coconut

Tasmanian Crayfish Lasagna - Chef Recipe by Dea Pradnya and Ngurah Wisnu

Brazilian BBQ: Picanha, Sausage & Chicken Wings - Chef Recipe by Juliana Belizia Bias