Bone Daddies, The Cookbook, was jointly authored by a Queensland Chef, Ross Shonhan, and will enable you to enjoy this ultimate comfort food at home with 100 recipes. Alternatively, if that all seems too hard, it is a wonderful Coffee Table book which draws you into the warmth of ramen.

Ross Shonhan was born in Mackay and educated in outback Queensland and Brisbane, and has gone on to a stellar career as a Japanese Chef. After training in London, his initial headline position was as Head Chef at Nobu in Dallas, before he went on to jointly establish the Bone Daddies chain of Ramen restaurants in London. Leaving that group in 2019, he then established Netsu by Ross Shonhan at the Mandarin Oriental Dubai, where he showcases Warayaki, straw fire cooking.

Later this year the AJS – QLD will hold it’s annual Careers Seminar in which we highlight the incredible range of Japan related careers that are possible, and which Ross’ career illustrates.

And incidentally, how and why did Ross begin his journey to be a Japanese chef? His first experience of Japanese Food arose from an AJS – QLD Event held in Brisbane in the mid 1990s.

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