Born in 1973, Osaka Japan.
Iwao arrived in Australia in 1999 after working as a chef in an international hotel in Osaka, Japan for seven and a half years during that time he learnt the cuisines and cooking techniques of Japanese, French, Spanish and other European cuisine. On arriving in Sydney to pursue his love of European cuisine it was not by coincidence that he started working at Tony Billson's Ampersand where he furthered his French cooking techniques.
In 2002 he moved to another award winning restaurant, Restaurant Seven where he again followed his passion for French food and fine dining. With the closure of Restaurant Seven in 2003, Iwao joined the team at GPO Restaurant group and by 2005 had progressed to being the Head Chef of both Prime Restaurant and Post Seafood Restaurant. Iwao's success at GPO Restaurant group has been amazing and he has been the recipient of the following awards:
One Hat, SMH Good Food Guide, 2005 and 2006
Best Seafood Restaurant - Informal, Restaurant and Catering NSW, 2006 and 2007
Finalist best Seafood Restaurant - Informal, Restaurant and Catering NSW, 2005 and
2008 Iwao's amazing ability has shown in his receipt of awards by Restaurant and Catering NSW for both Best Steak and Best Seafood categories for the years 2006 and 2007.
Best Steak Restaurant, Restaurant and Catering NSW, 2005, 2006, 2007, 2008, 2009
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