Savour Tasmania welcomes Christopher Shane Chan Yai Ching

From Nobu, the world's most recognised Japanese restaurant

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Savour Tasmania 2014- Chef Christopher Shane Chan Yai Ching

Savour Tasmania 2014 - Chef Christopher Shane Chan Yai Ching


Savour Tasmania's Long Table Dinner in Princes Wharf No 1 in the heart of Hobart's waterfront is when hundreds of food and wine lovers can share in this year's Asian-themed culinary experience. With his background as Head Chef at Nobu in Melbourne, Christopher Shane Chan Yai Ching will bring his own flavours and style to the table.

Nobu, the world’s most recognised Japanese restaurant is known for its innovative new-style Japanese cuisine.

Step into the contemporary and stylish surroundings of Nobu Melbourne and experience the creative flavours from head chef Christopher Shane Chan Yai Ching and his talented team.

Nobu restaurants continue with unprecedented praise and rave reviews from such notable publications as the New York Times, the Zagat Surveys, and the Michelin Guide. The restaurants’ perennial popularity and devoted following are a tribute to Nobu putting his own personal spin on traditional Japanese cooking.

Chris began his chef career in his cousin’s restaurant in Mauritius in 1999 and then came to Australia in 2000 where he completed an Advanced Diploma in Hospitality. 

He  worked for RACV, Crown Banquets and Sante and participated in many of Melbourne’s major events such as the Australian Grand Prix, Caulfield and Melbourne Cup events and the Australian Open Tennis.

Chris then went on to complete a Certificate IV in Commercial Cookery and then took up a role as Teppanyaki chef at Koko Japanese Restaurant at Crown in 2002 and in 2007 Chris started at Nobu as Demi chef de partie and after a few short months was promoted to junior Sous chef.

When Crown took over the management of Nobu in 2008, Chris was promoted to Sous chef and in 2012 was again promoted to Head chef. In March 2012 Chris was sent off to America to further his knowledge of the Nobu concept and visited renowned Nobu establishments in Los Angeles, Malibu, Las Vegas, New York City and Miami.


Christopher Shane Chan Yai Ching  at Savour Tasmania – Long Table Dinner

The Festival’s finale dining experience will be the ever-popular Savour Long Table dinner on Hobart’s waterfront.

The event will be Asian styled and will include dishes from guest chefs Will Meyrick of Sarong and Mama San in Bali and E&O (Eastern + Oriental) Jakarta, Dan Hong of Sydney’s Mr Wong, Ms G's and El Loco, Christopher Shane Chan Yai Ching of Nobu Melbourne and local chefs Cheryl and Naser Daci of Daci and Daci.

The finest Tasmanian wines, beers and ciders will be available for purchase.

  • Time and date: 7pm, Saturday 24 May 2014
  • Venue: Princes Wharf 1, Castray Esplanade, Hobart
  • Cost: $105 per person includes complimentary drink and canapés on arrival


All tickets on sale from Friday 4th April.

For information on all Savour 2014 events and its guest chefs and to secure your tickets visit or call 1300 795 257.




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April 03rd, 2014
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