the star: sourcing sustainably

overview

The Brief: The Star is the home to all things entertainment- and food. With leading restaurants providing high-end dining experiences, The Star looked to produce a series focusing on the executive chefs of their three most well-known and loved restaurants; Sokyo, Fat Noodle and BLACK Bar & Grill. Nestled within the heart of The Star, each restaurant offers an adventurous menu inspired by each chef’s heritage and culinary passion.

How it Played Out: A project spanning just shy of six months, each video focuses on a different restaurant, chef and their signature dish.

We first followed Sokyo’s executive chef Chase Kojima through Sydney’s Fish Markets, where he explained the process behind selecting tuna. Chase then took us back to Sokyo to chat all things food; from his inspiration to what his work means to him. Finally, we had the opportunity to sit back and watch the master at work as he plated up a fan-favourite; tuna crispy rice!

Luke Nguyen was the next chef that we caught up with, who took us through the Asian markets of Cabramatta. Luke portrayed Fat Noodle as a homage to his home country, Vietnam, and allowed us to get a closer look at his fragrant seafood medley in a tamarind broth.

Finally, we met BLACK Bar & Grill’s Dany Karam in regional Victoria, where he took us behind-the-scenes of BLACK’s finest meats at Blackmore’s wagyu farm. Back in the restaurant, tomahawk steak was on the menu!