Sadaharu Aoki

Executive Chef
Chef Sadaharu Aoki Profile Photo

Short bio

Chef Sadaharu Aoki, known as Harry, brings a rich tapestry of culinary expertise to Sydney. Specialising in Cuisine Japanese and Cuisine Korean, he offers unparalleled private chef services in Sydney.

  • Experience rating 5
  • Talkativeness 2
  • Location: Australia, Sydney, New South Wales
  • Events done:
  • ID verification:
  • Recommendation score: 90
  • Insurance:
  • Member since: Oct-2023
  • Food safety certificate:



Born in Japan, Chef Sadaharu Aoki, affectionately known as Harry, discovered his passion for cooking at the tender age of five. His journey began in Yokohama, where he pursued a chef apprenticeship in a European restaurant while studying economics and commerce at university. Further honing his skills, he studied Sushi and Sashimi at a prestigious cooking college in Tokyo. Harry’s culinary career took a significant turn when he moved to Australia to work at Queensland’s Kooralbyn Valley Hotel Resort, eventually becoming the first Japanese Executive Chef in the country. His remarkable achievements include catering for large-scale events and winning gold and bronze medals at the Salon Culinary competition in Gold Coast.

After a successful stint in the resort industry, Harry transitioned into a decade-long career in sales and marketing within the duty-free retail sector in Sydney. However, his passion for food never waned, leading him to lease pub kitchens in Glebe and Ultimo and later play pivotal roles in the openings of the Hyatt Regency Sydney and the International Convention Centre Sydney. As the Executive Head Chef at Kobe Jones Japanese restaurant, Harry’s expertise in Cuisine Japanese and Cuisine Korean flourished. Now, as a personal chef in Sydney, he delights clients with his exceptional skills in Sashimi, Sushi, and Wagyu cookery, embodying his belief in a borderless culinary world.


Chef Harry's culinary repertoire is extensive, with a particular fondness for Australian Wagyu. He showcases the finest locally produced and imported Wagyu in his dishes, reflecting his deep appreciation for premium ingredients. His seafood creations are also noteworthy, featuring lobster, scampi, John Dory, scallops, and the iconic Aussie King prawn. Harry excels in preparing game meats like duck, quail, and venison, each dish meticulously crafted to highlight their unique flavours. Additionally, his expertise in creating the freshest sashimi, including tuna, kingfish, and salmon, makes him a sought-after personal chef in Sydney, renowned for his mastery of Cuisine Japanese and Cuisine Korean.


  • Continental European
  • Japanese