Who Are We
KU-O@
GABBA
Savour a sublime culinary adventure at Kuo Gabba Japanese Restaurant, a pinnacle of fine dining excellence nestled in the heart of Woolloongabba. Immerse yourself in a realm where traditional Japanese flavours are transformed into works of art, with each dish meticulously crafted with precision and passion.
KU-O@
SUNNYBANK
With a decade-long legacy, we pride ourselves on our commitment to both gastronomy and service. We look forward to the opportunity to create memorable moments with you, providing an izakaya-style dining experience that is both sophisticated and inviting at Kuo Sunnybank Japanese Restaurant.
With years of experience and a shared commitment to excellence
Our Culinary Team
At Kuo, we take great pride in our culinary team – a dedicated group of chefs who are passionate about crafting exceptional Japanese cuisine. Led by our Master Chef, each member of our team brings a unique blend of skill, expertise, and creativity to the kitchen, ensuring that every dish is a masterpiece of flavour and presentation.
LANCE CHANG
Welcome to KUO, where passion meets precision in every slice. I’m Lance, a seasoned chef with over a decade of culinary expertise, dedicated to the artistry of Japanese cuisine.
For me, the kitchen isn’t just a workplace; it’s a sanctuary where I translate my love for food into unforgettable experiences. With a meticulous focus on detail and an unwavering commitment to authenticity, I specialize in the delicate craft of sashimi and the exquisite mastery of sushi.
At KUO, we strive to elevate your dining experience beyond the ordinary. Every slice, every roll, is a labor of love, meticulously prepared to tantalize your taste buds and ignite your senses. Join us on a culinary voyage where tradition meets innovation, and allow me to share my passion for Japanese gastronomy with you.
Arigatou gozaimasu, and I look forward to welcoming you to our table.
CHU OU
I began my culinary journey in 2002, delving into the world of Western cuisine at Gianni, where I specialized in fine dining modern Mediterranean fare. Transitioning to Ecco Bistro, I sought to broaden my expertise in modern Australian cuisine. Stokehouse Q became another pivotal point in my career, offering me invaluable insights into both culinary artistry and management within the restaurant industry.
Regardless of the cuisine I’m working with, my commitment as a chef remains unwavering. I strive to consistently deliver the best flavors to our esteemed customers, akin to the care and dedication I put into cooking for my loved ones, especially my mother.
PEN XIAO
With over 25 years of culinary expertise, I am honored to share my passion for Japanese cuisine with you. Hailing from Chiayi City, Taiwan, I embarked on my culinary journey at a young age, honing my skills across various esteemed establishments in Taipei, Taoyuan, Hsinchu, Tainan, Taitung, and beyond. Throughout my career, I have devoted myself to mastering the art of Japanese cuisine, striving to deliver authentic flavors and exquisite dining experiences to discerning guests.
Motto: “Perfection is not attainable, but in pursuit of it, we achieve excellence.”
APPLE
I commenced my culinary journey in Thai restaurants across Brisbane, initially assuming the role of kitchen hand in 2019 and steadily climbing the ranks. In 2021, I ventured into renowned Japanese establishments, eager to immerse myself in the intricacies of Japanese cuisine. By mid-2022, I had transitioned to a Japanese apprentice chef role at a different restaurant, further expanding my culinary horizons.
Presently, I proudly serve as a chef at Kuo Gabba, driven by a profound passion for Japanese cuisine. I aspire for my guests to savor not just the flavors, but also the essence of love, culture, longing, and cherished memories embodied in each dish I prepare.
SIMON
Over the past decade, I’ve dedicated myself to the culinary world, with a particular focus on Japanese cuisine. My passion for the kitchen is matched only by my strong sense of responsibility towards my work. I thrive on exploring new culinary horizons, embracing the flavors of Chinese, Western, and, of course, Japanese cuisines.
Communication and collaboration are at the heart of my approach, fostering teamwork and collective growth within the kitchen. Together with my colleagues, I strive to elevate our culinary standards and enhance the overall kitchen experience.
My guiding principle is continual learning and self-improvement. I believe that through ongoing education and the accumulation of experiences, I can constantly evolve and refine my skills, ultimately striving for excellence in all that I do.
OTSUBO
The recognition of Japanese cuisine as a UNESCO Intangible Cultural Heritage in December 2013 marked a significant milestone. Witnessing the global popularity surge, even to the extent of humble dishes like onigiri (rice balls), has been truly remarkable.
Reflecting on my journey, I recall the skepticism surrounding sushi when I first began crafting it at Sydney’s Fish Market in 1994. Many were hesitant to embrace the concept of raw fish atop rice. Yet, it’s astounding to witness how sushi and sashimi have now captivated the palates of countless individuals. From Darwin to Brisbane, my continued employment in the culinary realm owes much to the enduring appeal of Japanese cuisine.
To fellow Australians, I extend an invitation: opt for nigiri over hamburgers, savor miso soup instead of reaching for a Coca-Cola, and relish simmered dishes in lieu of chips. Let us come together and revel in the delights of Japanese cuisine at Ku-O!
SAM CHOU
With nearly two decades of immersive experience in the Japanese culinary realm, I’ve held pivotal roles in esteemed establishments. Beginning my journey at the tender age of 17, I honed my skills and knowledge at a Japanese restaurant in Taiwan, fueled by an unwavering passion for the culinary arts.
In 2015, I embarked on a new chapter in Australia, steadfast in my pursuit of culinary excellence and unwavering in my devotion to Japanese cuisine. My goal remains unwavering: to curate unforgettable dining experiences for patrons, sharing the delectable essence of Japanese culinary tradition with all.
My guiding philosophy encapsulates my approach: “Crafting with ingenuity, honoring the traditions and innovations of Japanese cuisine; treating customers with sincerity, creating a distinguished dining experience for them.” This mantra drives every aspect of my culinary journey, ensuring that each dish is crafted with precision, authenticity, and a genuine desire to delight.
SAM
I’ve been immersed in the world of cooking since mid-2017, driven by my passion for the culinary arts. My journey began humbly, starting as a kitchen helper at a Japanese fusion restaurant and café in Sydney. It was there that I discovered my love for cooking, fueled by the encouragement and trust of the owner, who recognized my dedication and willingness to learn.
For me, the essence of being a chef lies in the willingness to embrace any cuisine, whether it’s Eastern, Western, or Asian. As cooks, it’s essential to have a broad understanding of various dishes. Despite our expertise, it’s crucial never to become complacent or arrogant, as there’s always more to learn from others.
My life motto revolves around continuous learning and humility. I firmly believe that none of us are perfect, and there’s always room for growth by absorbing knowledge from those around us. I consider myself fortunate to have the opportunity to work at Kuo, where I can delve into the intricacies of Japanese cooking and sushi. Collaborating with fellow chefs enriches my culinary journey, allowing me to expand my skills and expertise.
PHOEBE
Embarking on a journey into Japanese cuisine wasn’t initially on my radar, but destiny had other plans, leading me to this remarkable Japanese restaurant. Exploring diverse Japanese culinary styles and immersing myself in the intricacies of this cuisine has been an unexpectedly rewarding experience.
My guiding principle is one of perpetual growth and self-improvement. I am committed to continuously expanding my skills and knowledge, embracing new challenges, and evolving as both a chef and an individual.