There must be very few chefs in the world with degrees in finance and investment banking experience. Junda Khoo of Sydney’s much-loved Ho Jiak restaurant group is one of them.

“I loved the rush of working in a big investment bank and wanted to end up as CEO,” says Khoo. “But one day it hit me that I was working so hard, just to make the bank richer. I thought ‘screw it, I want to do something for myself’.”