Experience Shiki’s award-winning authentic Japanese cuisine in the heart of Adelaide. Chef de Cuisine, Kenny Trinh, and his skilful team create delicious and succulent dishes through their culinary mastery. Shiki offers an incredible experience to remember for all our guests. Combining seasonal produce with its amazing Japanese sushi and sashimi, tempura and teppanyaki.
Chef de Cuisine, Kenny Trinh, is a long-standing team member at InterContinental Adelaide, originally joining the team back in 1989 as a casual kitchen hand. Showing exceptional talent in the area of teppanyaki cooking, Kenny was promoted to Teppanyaki Chef in 1990 in a part time capacity.
Through hard work, raw talent and extreme dedication, he quickly climbed the ranks in the kitchen to his current position as Chef de Cuisine, a role which sees him in charge of the restaurant’s kitchen operations. Kenny exhibits an innovative approach to cooking, delicately combining traditional and modern Japanese cooking styles. His commitment to the industry, and understanding of the competitive nature of the Adelaide dining scene, has seen him undertake a variety of additional cross exposure training so as to keep in touch with changing dining trends and customer preferences.
Included in this training was a stint completed at Park Hyatt Sydney in 1996 where he assisted with the food and beverage activities for the hotel opening.
In 2005, Kenny spent time working with one of Melbourne’s leading Japanese chefs, Master Chef Orita Kikaru, specialising in modern Japanese cooking ± an experience which enabled him to learn new techniques and experiment with different flavours. Always looking to provide diners with a range of innovative dining options and menus, he recently unveiled a special organic menu to cater for customer demand. Kenny overcomes the challenges often associated with recruitment in the area of teppanyaki by training new kitchen staff from scratch. His teaching methods and tolerance for inexperienced employees is a testament of Shiki’s success.