Maro Kobayashi has been appointed head chef of eleven-time hatted restaurant The Grand Dining Room in Richmond.

The chef joins the team after two years in New York at Michelin star Italian restaurant Marea.

“We are delighted to have such a skillful and focused artisan lead our team and [are] very blessed to secure a chef of his talent and passion,” says general manager Barnie Bouchaud. “2020 is going to be a very exciting year for The Grand Dining Room.”

Kobayashi began his career Hiroshima, Japan, as a line cook before he made the move to Los Angeles to work at fine diner Asanebo before heading to New York.

The chef discovered a passion for Italian cuisine under Marea chef Michael White and honed his skills during a number of trips to Italy, where he perfected techniques including rolling agnolotti and making polenta.

Diners can look forward to a menu that continues to celebrate Australian produce with dishes including king fish crudo with pine nuts and fingerlime along with hand-rolled strozzapreti with prawns, mussels, saffron and lemon.

The Grand Dining room is open for dinner from Wednesday to Sunday and for lunch Thursday, Friday and Sunday.

Image credit: Good Food

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