The Chefs

Head Chef Stephen Clark

Stephen brings an amazing depth of skill and knowledge to his role at the head of Robata’s kitchen having previously manned the Parrilla at Argentinian steakhouse San Telmo for 8 years.

Before joining the team at San Telmo in 2015, Stephen worked under Zeb Gilbert (Wasabi Noosa) at Thomas Corner instilling the ethos of cooking simply and with respect for the ingredient while understanding what it takes to keep a restaurant running smoothly and to provide supreme customer service.

“We couldn’t be more excited for what Stephen is about to bring to the Melbourne restaurant scene” says co-owner and Creative Director Renee Mcconnell. “He has mastered the art of a charcoal grilling at San Telmo and I know he will rise to the challenge and do something really amazing at Robata”.

In addition to his education and experience, Stephen has partnered with Yume food, an Australian not for profit dedicated to help reduce food waste. Stephen also reached a milestone in his career in 2018 when San Telmo received its first Hat from The Age Good Food Guide.

No stranger to charcoal grilling, Stephen is taking inspiration from his travels and experiences in Japan and combining them with his extensive knowledge of cooking over fire to create Robata’s menu. 

Sous Chef Yosuke Furukawa

One of Chef Yosuke Furukawa’s first food memories dates back to when he was 16 years old. A wild pig was caught and shot by a hunter then cooked over charcoal for dinner. Certainly, a daunting experience for any teenager but this was just the beginning of his food journey.

At 19 years old, Yosuke began his hospitality career polishing glasses as a bartender, lots and lots of glasses! Before making his way to Australia he worked at Udon restaurant Yamatoken in Tenri City, Nara Prefecture. “The owner allocated me at dough-making section because I’m heavy enough to step dough” Stepping Udon dough with your feet is a common practice in Japan, it was there that Yosuke’s “Silken Road” began. “My noodle making way is quite unique. Probably only me in the world. My technique is inspired by sour dough bread making. But ratio is my top secret!”

Before joining the team as Sous Chef at Robata, Yosuke worked at renowned Sushi institution Nobu and held the position of Head Chef at both Izayaka Den and Miyako. It’s safe to say the ground work is there and Head Chef Stephen Clark couldn’t agree more “Yosuke is a fantastic presence in the kitchen. His vast knowledge of Japanese food and cooking techniques has brought a great deal of insight and wisdom to Robata’s menu. He’s also incredibly fun to work with”

“We can’t wait to see the great things he does as Robata grows and evolves over time”