1. To further raise the profile of Australian chefs and hoteliers in Japan
2. To raise the profile of Australian food and wine through Australian chefs and hoteliers familiar with the produce
3. To create opportunities for Network members to showcase Australian food and wine
4. Provide purchasing managers with access to information regarding high-quality Australian produce so as to facilitate the purchase decision making process made in hotels.
5. To create internships and exchange programs for graduates from hospitality colleges, hotel management training institutes from Australia and to further build cultural and business ties with Japan
6. To develop scholarship program for hotel management internships
7. To mentor recently arrived Australian Chefs and Hoteliers
8. To provide an opportunity for Australian suppliers to present their products and services to members of the Network

The idea for the Australian Chefs and Hoteliers in Japan Network came from the Japan-based Australian entrepreneur Melanie Brock who was in touch with many Australian chefs across Japan through her work, and thought it would be a good idea to bring everyone together to further develop relations between Australia and Japan in the world of gourmet food and beverages.

Thanks to the generous support of the Australia-Japan Foundation and the Australian Embassy in Japan, the conceptual launch for the Network was on 24 October 2007 with Ambassador Murray Alistair Murray McLean OAM Ambassador to Japan as the Patron. The initial networking is captured in this photo.

The member chefs meet several times a year to discuss various initiatives (which can be found in the Network’s Aims and Objectives). This is the first such Network of its kind in Japan and the group are very keen to use the Network as a platform to showcase all that is great about Australian gourmet produce and professionals.