Niseko is world-renowned for its food; the quality and variety of restaurants and produce is amazing. We are proud to add to that heritage with Kumo Restaurant and our Café Deli.
Richard Robbins brings over 20 years of culinary and luxury hospitality experience to Skye Niseko. Richard's expertise from his time as a Chef de Partie, Chef de Cuisine, Executive Chef, and Food and Beverage Director provides guests with a world-class gastronomical experience. Having worked in Europe, America and Asia, he has managed the daily operations of prestigious outlets in established hotels including Grande Hotel Villa Serbelloni and Stoneleigh Hotel. He will manage the operations and oversee the direction of all food and beverage outlets within Skye Niseko.
Drawing from his international experience, Richard has an extensive knowledge of exquisite flavours based on fine combinations of fresh ingredients. Being able to converse in Japanese, Richard works closely with suppliers across Japan and the world to present the most unique dishes for guests. His area of specialities are classic French, Italian and Japanese cuisine.
"My focus is to combine unique cuisines, service and atmosphere for the ultimate guest experience."
A native of Australia, Kiyoshi Burgess is passionate about cooking, turning what was once a hobby into a career that has led him around the world. He has acquired many experiences in his 13 years in prestigious establishments including famous Japanese restaurant Zuma (London), Shunju (Japan) and Bone Daddies Group (London). Kiyoshi has extensive knowledge of both Japanese and Western cooking styles which he now brings to Kumo Restaurant. He believes dishes be created with seasonal and local produce and be delicious without being over complicated.
"My approach to cooking is to keep everything simple and work off traditional recipes but always adding a bit of a modern twist to it. "
Jerod McCann prides himself as a culinary artist with over 10 years experience in the industry as a restaurateur food preparer. Possessing qualifications from a top culinary school in Canada and vast international expertise, McCann now works as Sous Chef at Kumo Restaurant.
Bringing her love of customer service and intercontinental experience, Mire Takeda is delighted to be the first port of call to guests at the Skye Niseko Café Deli. Having worked in customer service over the past six years across Australia, Japan and most recently Canada, Mire now brings her passion for hospitality to the front-line team. She looks forward to welcoming you in-house at Skye Niseko.