Chef Cook John Seven Tho
Vietnamese Chef Cook

I have spent more than 30 years in the chef position in the hospitality industry; this has brought me a lot experience and knowledge in the cooking industry, which has come in handy in making my own mobile cooking business that I’ve been running for 15 years.

Sheraton Hotel & Restaurant gave me my first entry level position as a chef as I worked my way up the ladder I got promoted to Cold Larder Chef this gave me a paving for my future endeavours. Graduating from a college after 4 years studying in Israel, I was promoted to my first job at chef position in Israel Sheraton.
I spent 8 years in Israel Sheraton; this gave me the experience of cooking with different nationalities all over the world. After this, i got the position as a part time chef at Greek restaurant in Tel Aviv- Yafo in Israel; this gave me another notch under my belt as a chef. Then i moved to Sydney Sheraton restaurant in 1986. After 7 years in Sydney, I moved to Brisbane Sheraton to expand my knowledge in the cooking industry. Nearly 20 years in the business, my knowledge of food has widened and expanded throughout the years of travelling around the world, working with 5 star restaurants all I had to do now was gain more knowledge of my own culture and the Asian back ground so I decided to go back to Chinese and Vietnamese cuisine back in Sydney.

Proud of meeting Tony Abbott...

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Menu Highlights
Fried prawn

Fried prawn is a deep fried cuisine popular in Japan as well as Japanese restaurants worldwide. It is a speciality of the city of Nagoya.

Shark fins and crab soup

Asian soups are generally categorized as either savoury or sweet.

Greek Salad

Greek salad is made with pieces of tomatoes, sliced cucumbers,...