Soon Lee Low

Guest Chef

After completing his apprenticeship at Madam Fang & Shakahari (modern Asian), Melbourne, Soon then went on to work at Ishmus Of Kra (Thai), Chef de Partie at the NOBU Crown (Japanese & Peruvian) before travelling globally and working as Chef De Partie -  Beach House Maldives, A Waldorf Astoria Hotel (French Cuisine and Maldivian Cuisine), London - Sushi Samba (Brazilian, Japanese) & Duck & Waffle (Modern British). After returning to Australia he worked at Saigon Sally, Melbourne (modern Vietnamese). Soon is a master of Asian cuisine and embraces modern techniques with traditional flavours.