EIS - Key Persons

Born in Tokyo Japan in 1974, Chef Hiroyasu Aoki started his cooking experience after finishing high school in Kanagawa Prefecture. He began his study in the leading professional culinary schools, the Osaka Abeno Tsuji Cooking College, where he received his culinary basic knowledge, including history and ingredients from different region of Japan, as well as Ikebana-floral arrangement. After receiving the degree in Osaka, Aoki went to Dusseldorf Germany, working under the guidance of sushi master Chef Matsushiro, in the Benkei restaurant at the Nikko Hotel. Serving mainly Kaiseki cuisine to Japanese businessmen, the quality of food was exceptionally high, and Aoki's sushi & sashimi skills were polished and refined. In 1995, Aoki went to Taipei Taiwan to help with a friend's restaurant before arriving in Melbourne. He started his career here in Suntory (now closed) on Queens Lane, and later Aya in Armadale, where he leant a lot about management and operation of a good restaurant.