The pearl of Perth, the love of London and now the heart of Hong Kong, Chef Shane Osborn’s career and appeal stretches the globe. Born and bred in Perth, Shane became the very first Australian head chef to lead a restaurant to attaining Michelin star status (January 2001), all at the tender age of 29.
Michelin recognised his exceptional talent during his tenure as head chef at Pied à Terre, London, where he was also joint owner. Shane took the restaurant from strength to strength; having managed to retain their first Michelin star, he then celebrated even greater success by being awarded their second star in January 2003. In November 2004, Pied à Terre was devastated by a fire and forced to shut for 10 months. In that time, Shane chose to broaden his culinary expertise through regular trips to Italy, France and Ireland. Pied à Terre reopened in October 2005 to critical acclaim. With a strong locavore vision, he started a rooftop garden at Pied à Terre to supply the restaurant with fresh produce, and encouraged numerous London chefs to do the same.
Today at his restaurant Arcane, Shane continues to hold this philosophy dear and although the climate and environment of Hong Kong can prove challenging, Shane will, where he can, choose local produce for his menu and grows a wide selection of herbs on his terrace in the centre of this bustling city. In 2006, Shane was presented with the Young Australian Achiever of the Year in the UK award and in 2011 he became the first Australian chef to cook at the European Council. During his tenure at Pied à Terre, the restaurant was internationally recognised for being one of Europe’s and the world’s best restaurants, including Decanter Restaurant of the Year, San Pellegrino Readers’ Choice Restaurant of the Year, 29/30 in the Zagat guide, and 8/10 in the Good Food Guide.
After leaving London and Pied à Terre late 2011, Shane travelled the globe, and relocated with his family to Hong Kong to join Alan Yau’s Hong Kong restaurant St Betty in August 2012 to 2014. In November 2014, he opened his first solo venture in the city with Arcane, a modern European refined dining restaurant the focuses on top quality cuisine, service and wine. Arcane was first awarded 1-Michelin star in 2017 and has retained it ever since.
In 2018, Shane accepted the opportunity to participate as a chef contestant on The Final Table, Netflix’s first-ever world class cooking competition, where he competed as a pair with his long-time friend and fellow Australian chef, Mark Best, against twelve international teams of two professional chefs. Shane and Mark placed 2nd in the overall competition, and the show’s subsequent popularity further propelled Shane’s star on the international stage.
Shane opened his second Hong Kong restaurant – Cornerstone, a modern all-day bistro, on Hollywood Road in Central – in June, 2019. Chef Neal Ledesma, an alumnus of Arcane, runs the kitchen here, under Shane’s guidance. Cornerstone has held a Bib Gourmand recognition from the Michelin Guide for 2 years running. Shane announced the launch of The Arcane Collective – a group of independently minded restaurants that are ingredient-driven and unpretentious as well as socially and environmentally aware – in May 2021. The Arcane Collective launched its third restaurant, Moxie, at LANDMARK, Central in Summer 2021.
2021 Established The Arcane Collective
2019 Opened Cornerstone with Head Chef Neal Ledesma
2019 President of Food Made Good Hong Kong
2018 Finalist on The Final Table, Netflix’s first-ever world class cooking competition
2017 Arcane awarded 1-Michelin star
2012-2014 Tatler Magazine New chef of the year award
2003-2011 Head chef of 2 star Michelin restaurant Pied à Terre
2001-2011 Head chef Pied à Terre, 8/10 Good Food Guide
2011 First British-Australian chef to cook at European Council
2011 Head Chef of Pied à Terre, 29/30 Zagat
2010 Guest Chef at Mesa, Sau Paulo, Brazil
2009 Guest Chef at Melbourne Food & Wine Festival
2008 Guest Chef at Identita Golose, Milan
2007 Head Chef of Pied à Terre, London Restaurant of the Year, Good Food Guide
2006 Head Chef of Pied à Terre, San Pellegrino Readers’ Choice Restaurant of the Year
2006 Head chef of Pied à Terre, Decanter Restaurant of the Year 2006 Young Australian of the Year
2004 Guest Chef at Melbourne Food & Wine Festival
2003 First Australian chef to head a 2-Michelin-starred restaurant
2001 First Australian chef to head a 1-Michelin-starred restaurant