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Inka's Michael Muir: from local Canberran boy to world renowned chef
Inka’s Executive Chef shares an insight into his inspiration and culinary history, and what to expect on your visit to Inka
Published 05 March

Inka launches with much anticipation and excitement onto the Canberra culinary scene. Leading the kitchen is local Canberran boy, turned world renowned chef, Michael Muir. Having completed high-school in Canberra in the 80s, Chef Muir is excited to return to the territory and impart his global culinary wisdom through one of the world’s most cutting-edge cuisines, Nikkei Cuisine. 

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Michelin culinary experience  

Muir has a wealth of experience with some of the world’s leading hospitality brands including an impressive resume across the global culinary market. He began his career training with some of Australia’s most influential chefs, Neil Perry & Kylie Kwong, at the renowned Rockpool restaurant in Sydney. Most recently he served as the Executive Chef at acclaimed Zuma in London and Istanbul, a Michelin restaurant known for a sophisticated twist on Japanese dining. 

It is fair to say Muir enjoys the burn of hospitality, specialising in launching new venues for global hospitality groups across London, Istanbul and Dubai, most notably for D&D Group & Ramsay Group. He has found a niche in menu and concept development, kitchen design, staff training and launching into foreign markets. 

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A passion for produce direct from the producer

His time overseas has taught him how to be an adaptive chef, constantly changing to the seasons with menus to suit food availability and supply, flavours that speak to each climate and quality time spent getting to know the region in which he works. Spending the last 20 years abroad, sourcing ingredients direct from the producer has become second nature to the chef. After experiencing spawning seasons and produce import bans the chef has a deep respect for ingredients. His dedication may or may not have led him to smuggle 90 kilograms of frozen wagyu across an international border.

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From celebrity clients to international luxury resorts

He has extensive experience in the catering industry, previously working for Katarzyna Group where he was in charge of upmarket catering for high-profile celebrities in the music industry. Many years have also been spent leading food revolutions for luxury resorts including the Raddison in Vietnam and Dubai’s most renowned landmark the Bushman’s Restaurant at Anantara Palm.


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What to expect at Inka

Nikkei cuisine combines the fusion of Japanese recipes and traditions with Peruvian ingredients. A powerful combination of cuisines and techniques, causing much anticipation and excitement onto the Canberra culinary scene for Inka’s Launch. 

Not only will Muir share Nikkei cuisine with Canberra for the first time, he will introduce a raw fish bar, something Michael pioneered across in Istanbul, introducing the concept into upmarket venues. Be sure to book your table reservation at Inka today, by clicking HERE

 
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