Chef Profile: Jeffrey Tan
Position: General Manager & Head Chef, Kabuki

I was inspired to become a chef by my parents, who have always been the best chefs in my life. Growing up, I would watch cooking programs on TV and was fascinated by the incredible food being made. I’ve always loved tasting great dishes from around the world, and this fueled my desire to create them myself.

I began my culinary journey in February 2001. My style started with Japanese Izakaya, then I moved into sushi, and later became a teppanyaki chef. Over time, my cooking has evolved into a freestyle approach that blends various aspects of Japanese cuisine, with a focus on creativity and balance.

My signature dishes are those that pair perfectly with drinks. Whether it’s seafood, grilled items, or small plates, I always aim to create a harmonious balance of flavor and experience for my guests.

Working at Kabuki has presented both challenges and tremendous growth opportunities. One of the most memorable parts of my journey has been leading the team through training and creating new menus that reflect the tastes of the Brisbane market. I’m always thinking about how to improve myself and push my skills even further.

I particularly enjoy working with high-quality seafood and meat. These ingredients require careful handling and precise techniques, and when treated properly, they deliver the best results.

The most challenging dishes I’ve prepared are seasonal menu items. It’s not just about understanding the ingredients; it’s about knowing how to bring out their best through the right cooking methods and presentation. This requires a deep understanding of both the ingredients and how to elevate them.

If I could cook for anyone in the world, it would be for people everywhere who love good food—especially my family. Sharing my best dishes with them is incredibly meaningful to me.