Keiji Ishida

Born in Japan chef Keiji started working at a Japanese cuisine in Akasaka and Ginza japan from a young age where he honed his skills and learned  many techniquies and skills. His passion drew him to overseas Australia where he worked at kisume(2 hats restaurant) and crown hotel in Melbourne he continued to refine his creativity in Byron bay where he served as the head chef of Kinoko, Izakaya Kura, Bincho Boss in Melbourne and Japonaise Kitchen.(Same company as Tokyo Station)