team

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.

Francois Laran - Manager

After graduating from the Toulouse Hospitality School, Francois started honing his natural talent for team management at Alain Ducasse’s Auberge Ostape, in France’s Basque Country. This was followed by working stints in the UK, the Cayman Islands, the Gold Coast and Brisbane. Keen to be part of the world-renowned Sydney dining scene, Francois is now working alongside Shaun Presland and our dedicated Saké Sydney team.

“I am fascinated by the subtleties of contemporary Japanese cuisine and love the fact that Saké’s goal is to really elevate the whole gastronomic experience,” he says. “My job is to help educate diners on the great Japanese tradition of food and sake matching, and to make sure every single customer has an outstanding experience!”