contemporary japanese cuisine

Shaun Presland - Executive Chef

"When [owner] John Szangolies said he wanted to open a contemporary Japanese restaurant with a focus on creating first-rate dishes from sustainable produce and promoting shared dining, I knew Saké was the right place for me," explains the 37-year-old Executive Chef.

Once he had taken on the role, Shaun put together the ultimate team. "Saké Restaurant & Bar is all about sharing and educating, and providing a great environment in which to enjoy new tastes. My goal is to be constantly working with my team to create new flavours" he says.

Rupert Sakora - Restaurant Manager

Rupert has worked the floors of respected restaurants both in Europe and Sydney and says interacting with guests is the most rewarding aspect of his job. "The camaraderie of a good team and creating a rapport with the people that walk through the restaurant door are the things I love," he explains. "Combine this with being part of a restaurant that offers fantastic Japanese food and excellent sake, and you have the recipe for success!"