Meet Kiyomi at The Star’s new head chef Winson Law

Chef Chase Kojima didn’t believe one of his general hands had potential for greatness — until he saw him in the kitchen. Nine years later, that general is now the head chef at a top Gold Coast restaurant.

RESPECTED sushi chef and restaurateur Chase Kojima was taken aback when he heard one of his general hands had potential for greatness.

“It was recommended by one of my staff that he was really good, and I didn’t believe him because he was very quiet,” Chase says.

“I put him in the kitchen and he’s like a gun. He was really learning quickly.”

Nine years later that unassuming go-getter is now the new head chef at The Star Gold Coast’s Kiyomi.

Winson Law says he’s looking forward to working with first-class ingredients and adding his own personal touch to dishes.

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Gold Coast restaurant Kiyomi at The Star has a new head chef. New chef Winson Law with Kiyomi creator and chef Chase Kojima. Picture Glenn Hampson

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“Kiyomi is similar to Sapporo (in Japan) — Western food with Japanese influence. I like innovation, that’s why I like Kiyomi,” he says.

“Everything is so simple and fresh. There’s a little bit of focus on the produce in Australia.

“My favourite dish is the David Blackmore steak, it’s a wagyu we marinade and simply grill.

“For seafood, spanner crab is my favourite. I like crab in general, and in Queensland it’s very famous.

“In the future I’d like to focus on seasonal (ingredients) and import some vegetables, like the matsutake mushroom — it’s $300 for this mushroom — to try to bring something into Kiyomi as a special to let people know about Japanese producers.”

Winson’s passion for cooking began in his family home in Hong Kong before he moved to Australia to study hospitality.

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Kiyomi has become well known for its intricate and sophisticated Japanese dishes. Picture Glenn Hampson

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He began his career at The Star Sydney’s Sokyo restaurant and spent some time working overseas before returning to Australia.

“My sister cooks really good food. I started learning about food because of that,” Winson says.

“I started to practice at home, and I knew I had to do some study. In 2009 I was a backpacker in travelling in Australia, then I studied.”

Chase says he has faith that Winson will uphold Kiyomi’s high standards.

“His creativity, his way of leadership, he’s definitely the right person,” Chase says.