Head Chef Profile

We proudly introduce the new Head Chef for Ten Japanese Restaurant, Chef Daisuke Miyake.

Daisuke was born in the rainy season, June 1979 in Kyoto, the cultural and ancient capital of Japan. With both parents working long hours as school teachers, he recalls that the family dined out at least 4 times week and home cooking was rare.

His father represented Japan in gymnastics at the Tokyo Olympics and Daisuke followed in his footsteps as a teenage gymnast, but his dream, even as a 5-year old, was to be a chef.

From that young age, Daisuke was already making his favourite dishes at home for the family – such as pancakes and fried rice. As he grew, he cut vegetables and prepared dishes for his mother to cook and watched many different Chefs cooking in restaurants and studied the very popular Iron Chef TV shows.

A 3-year apprenticeship in the famous “Shimogamo Saryo”, a traditional Japanese restaurant in Kyoto with 20 chefs all learning their trade and gaining experience under the watchful eyes of master Japanese chefs, was followed by 2 yrs of study and training at a Tokyo cookery school for nutrition, where he learnt the science of food and the positive benefits of good nutrition.

Another famous Tokyo restaurant beckoned next, the Nobu inspired “Indigo”, where he was Sous Chef for 1 year, then to increase his skills and perfect his trade, Daisuke worked as Sushi and Japanese a la carte Chef for several years in the Kappo style restaurant “Kanofu” in Tokyo.

His interest in Australia began when he started English lessons at 26, taught by Aussie language teachers in Tokyo – they gave him a love of Australia, Australian wines and an even keener interest in traveling down-under to surf.On his first Australian holiday ten years ago, Daisuke couldn’t wait to dine at Tetsuyas, whom he’d read about in Japanese newspapers. Everything was perfect he says - truly inspirational!

During his next surfing trip, Daisuke’s life was saved by local board riders, and whilst he was recovering in hospital with a serious throat gash, he became determined to improve his English and relocate to Australia.In July 2008, a visa agent introduced him to Mr. Bob Jones, owner of the very successful chain of Sushi Train restaurants and by December that year, he was on the Gold Coast as part of the pre-opening team, helping to build Ten Japanese Restaurant.Working together, the chefs set up the kitchens and the bar and also helped to lay the restaurant floors and wall tiles, before commencing the serious business of menu preparation.

It was a very busy and exciting time preparing for the opening of the restaurant, but Daisuke found time to fly back to Kyoto to marry his young Japanese bride, Masae.

Together, they have made a new life on the Gold Coast and now 18 months later, Daisuke has been promoted to Head Chef of the beautiful Ten Japanese Restaurant. Whilst a very experienced a la carte Chef, his favourite style is working at the sushi counter because he loves to watch the reaction of guests to his food and to receive their feedback, just as he did as a boy in Kyoto.

Daisuke enjoys leaving the kitchen each night to meet and chat a little with diners, and this conversation with guests plus his English classes are really improving his language skills.

“Ten” in Japanese translates to heaven, and Daisuke’s passion mirrors that of owner Mr. Bob Jones – to work hard to create the best possible dining experience for guests, to give them a “taste of heaven” on the Gold Coast.

We welcome Head Chef Daisuke Miyake to his new senior position.

Cheers,
Wendy Vaughan