Shane Osborn is an acclaimed Australian chef known for his precision, leadership, and commitment to sustainability. He was the first Australian chef to be Executive Chef of a restaurant which was awarded first 1 and then 2 Michelin stars, making him a trailblazer in the fine dining world. His career spans multiple continents, from London to Hong Kong, where he has established himself as a leading figure in modern European cuisine.

Osborn’s journey began in Perth, Australia, where he trained as a chef before moving to London. His breakthrough came at Pied à Terre, where he became Head Chef in 2001. Under his leadership, the restaurant retained its Michelin star and later earned a 2^nd Michelin star in 2003. His tenure at Pied à Terre was marked by technical excellence and a commitment to ingredient quality. Despite a devastating fire in 2004 that forced the restaurant to close for ten months, Osborn rebuilt and continued to elevate its reputation1.

After leaving Pied à Terre in 2011, Osborn travelled the world for ayear with his family  before settling in Hong Kong where, at the behest of Chef Alan Yau, he joined St. Betty, before launching his own venture, Arcane, in 2014. Arcane quickly gained recognition for its refined modern European cuisine, earning a Michelin star in 2017, which it has retained ever since. The restaurant emphasises seasonality and sustainability, sourcing top-quality produce from Japan, France, and the UK.

Osborn expanded his culinary influence by opening Cornerstone, a modern all-day bistro, in 2019, followed by Moxie, a plant-forward restaurant focused on ethical dining. In 2021, he united his restaurants under The Arcane Collective, a group dedicated to sustainability and diversity in the hospitality industry.

Beyond his Michelin-starred achievements, Osborn has participated in pop-up dining experiences, including a four-week tasting menu pop-up at Tatler Dining Kitchen in Hong Kong. He also gained international recognition in Netflix’s The Final Table, where he competed with fellow Australian chef Mark Best, only to be pipped at the post in the final.

Osborn’s career is defined by his dedication to excellence, mentorship, and sustainability. His influence extends beyond the kitchen, shaping the next generation of chefs and promoting ethical dining practices. As he continues to innovate, his legacy as one of Australia’s most accomplished chefs remains firmly established.

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