Hajime Horiguchi grew up in Kyoto, original capital of Japan, a city renowned for its refined traditional cuisine. His affinity with this time honored art began at the early age of five when he would go to work with his father, a chef with his own restaurant in the old suburb of Kiyamachi.
In 2007 he travelled to Australia to take up the sous chef position at Wasabi Restaurant and Bar, heading up the kitchen of young, creative and talented chefs four years later.
He was awarded two hats of the Good Food and Wine Guide, Best Regional Restaurant, National Finalist of Electrolux Appetite for Exellence of 2013, State finalist 2014, Top 10 of Pacific S. Pellegrino Young Chef Awards and lots more.
In 2014, he moved to Melbourne to create classic Japanese, using one of the best and seasonable produce in Melbourne. He joined at Minamishima as kitchen head chef to create unique and own classic Japanese dishes. Minamishima got two hats, Best Restaurant of the year VIC of Good Food and Wine Guide, Top 21 of Gourmet Traveller first year.
Now he has moved to seafood heaven, Hervey Bay for the new challenge.