Samuel Chee

Chef Samuel Chee's culinary philosophy is a sophisticated tapestry woven from the traditions of contemporary Japanese gastronomy and innovative Australian techniques. At its core lies an unwavering commitment to unparalleled craftsmanship and meticulous precision, which are the guiding principles behind every dish presented at Yūgen Omakase. His ethos places a supreme emphasis on ingredient integrity, sourcing only the finest seasonal and ocean-fresh produce. This dedication ensures that each element, from 'prestige fish' to delicate garnishes, is at its peak of flavor and quality. The omakase experience itself is integral to Chee's vision, designed as an immersive and personalized multi-course journey where guests are intimately connected to the creation process, witnessing the artistry unfold before their eyes. This transparency and direct engagement underscore a philosophy that values not just the taste, but the entire sensory and intellectual engagement of the diner. While possessing a distinctive flair and culinary ambition that lends itself to moments of 'culinary extravagance,' Chef Chee's artistry is firmly grounded in profound technical mastery, particularly his exemplary knife skills. This balance of audacious creativity and fundamental precision defines his approach. Furthermore, his strong adherence to a specific, intricate menu – unable to cater to numerous dietary restrictions – is a testament to his uncompromising commitment to his singular culinary narrative and the integrity of his chosen ingredients, where the chef's curated vision takes precedence. Chef Samuel Chee's signature approach is a testament to the seamless integration of contemporary Japanese and Australian culinary techniques, underpinned by an absolute dedication to craftsmanship and precision. His technical prowess is particularly evident in his 'excellent knife skills,' which form the bedrock of his nigiri preparations, showcasing exquisite delicacy and form. His plating philosophy strikes a dynamic balance between minimalist elegance and deliberate extravagance. Certain dishes highlight the natural brilliance of ingredients with subtle enhancements, such as 'supple scallops thrill with little more than lemon salt.' Conversely, he embraces opulent presentations, as exemplified by his 'duck-egg chawanmushi festooned with gold leaf and caviar,' creating dishes that are as visually stunning as they are palatable. Flavor construction is intricate and refined; for instance, Patagonian toothfish is precisely cooked and artfully served in 'elite nori dashi and complex chive oil.' Chef Chee demonstrates a deep understanding of ingredients, masterfully showcasing their nuances, such as in his 'trinity of exacting tuna cuts, from lean to luxuriously marbled,' which highlights the creature's prized textural diversity. Key signature dishes that epitomize his artistry include: Wagyu with minced tuna belly and gold leaf; Kingfish, whitefish and caviar; King Medai nigiri; Chawanmushi with caviar; Ora king salmon nigiri with lime zest; Lightly torched scampi nigiri; and Calamari nigiri topped with sea urchin.

Career

• Head Chef at Yugen Omakase, Melbourne