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Update Business - Mike's Kitchen Chinese Restaurant

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Mike has a wide range of skills and experience gained over 10 years period.  Mikes career started as Commis Chef in the kitchen of the renowned China Tea House in Canberra, under the guidance of the master chef from Hong Kong. At the China Tea House Mike developed a real understanding and love of food. With Mikes food and cooking, He moved onto the Iori Japanese restaurant in Canberra as Chef De Partie.
Having spent time in Iori Japanese restaurant Canberra Mike wanted to explore the finer points of Asian Cuisine and gained a position at the Nobel Palace Chinese Seafood Restaurant in Canberra where He was offered the position of Sous-Chef. 
In year 2009, Mike undertook a full time commercial cookery course at WCIT for improve his western cooking skills, And he completed the certificate at 2010. During this time, He enjoyed the learning of western cooking, and worked at Sittella Winery Restaurant as casual Chef De Partie.
From 2010 until 2012, Mike was working at Burswood Atrium Buffet as Chef De partie.

Finally Mike had a chance to open his first restaurant at Bassendean with plenty ideas of fusion cuisine serving for the local residents.

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