Chef Profile: Chef Abhi
Position: Kabuki Teppanyaki Chef

My journey to becoming a Teppanyaki chef didn’t start with a big dream—it started with a simple love for food. I’ve always felt happiest in the kitchen, experimenting with flavours and cooking for my family. But it wasn’t just about the food. It was the way a good meal could bring people together, create smiles, and turn an ordinary moment into something special. That feeling is what drew me in—and it’s what still drives me today.

As I explored the culinary world, I discovered Teppanyaki, and everything just clicked. I loved the energy, the fire, the interaction with guests. It wasn’t just about cooking—it was about performing, entertaining, and making every meal an experience. I knew this was where I belonged.

When I first joined Kabuki, I was both excited and a little nervous. I watched the senior chefs closely, learning everything I could—how they moved, how they timed the show, how they connected with people. Slowly, I found my confidence. Day by day, I improved my skills, built my stage presence, and learned to stay calm under pressure. Kabuki became more than just a workplace—it became the place where I truly grew into the chef I am today.

Now, I bring that energy and passion to every grill. My signature dish—garlic butter prawns with flying fried rice—is a perfect mix of bold flavours and crowd-pleasing flair. I love tossing the rice high, catching it with style, and lighting up the grill with fire tricks. The reactions from guests—the surprise, the laughter, the applause—those are the moments I live for.

One of the biggest challenges I’ve faced was learning to perfect Wagyu steak. It looks simple, but cooking it just right—crispy on the outside, tender on the inside—takes real focus, especially when you’ve got an audience. I struggled at first, but with practice, I learned to trust my hands and respect the grill. Now, it’s a dish I take pride in preparing.

Of all the ingredients I work with, prawns are my favourite. They cook fast, smell amazing, and always get a great reaction—especially when I add garlic butter and hear that perfect sizzle. I also love doing little tricks with them, like flipping the tail, just to keep things fun.

If I could cook for anyone in the world, it would be my wife. She’s the one who believed in me long before I became a Teppanyaki chef. She supported me every step of the way and was even the first person I ever practiced my tricks on. I’d make her garlic butter prawns with fried rice—her favourite—as a small way to thank her for everything.

To me, being a chef is more than just cooking. It’s about connection, joy, and making people feel special. Every time I step behind the grill at Kabuki, I’m not just preparing a meal—I’m sharing a part of who I am.