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MEET THE CHEFS

Name: Atrium
Address: Great Eastern Highway, Burswood, WA, 6100
Telephone: 08 9362 7551
Price range: $$

Meet Executive Sous Chef Christopher Hori who oversees the expansive Atrium Buffet and Chef Jeewantha Amunugama who leads the large team as Chef de Cuisine.

Atrium Buffet Executive Chef Christopher Hori

EXECUTIVE SOUS CHEF CHRISTOPHER HORI

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Family man Christopher (Chris) has a strong family history based around hospitality and travel. Throughout Chris’s childhood his grandparents owned a range of farms including cattle and avocado farms, so there was always emphasis on bringing together friends and family over fine food. Chris’s Mother and Father opened the first ramen bar in Australia and have owned an array of business in the industry ever since which in turn inspired him to sample different cuisines and travel the world as he was growing up.

In 1995, Chris followed in his families footsteps and began his studies at East Sydney Culinary College where he completed his apprenticeship with distinguished chef Luke Mangan. Chris’s impressive resume is made up of multiple travel experiences which has given him a wealth of global knowledge. Chris spent four years working in London at some of the world’s most exclusive and well-known establishments including Soho House Group and OXO Tower Brasserie. After spending time in London, Chris then travelled to New York where he spent 10 years working at the cities hot spots including the Jefferson, Jean-Georges and Waldorf Astoria.

Chris spent a large portion of his career working at the Hilton in New York, Sydney and Hilton Nagoya in Japan. During his time at Hilton, Chris worked his way up to Executive Chef.

It wasn’t until 2019 where Chris and his family returned home to Sydney and from there the opportunity at Crown brought him to Perth all in the same year. Chris now oversees a range of venues, including Perth’s finest buffet – Atrium.

5 Minutes with the Chef

What is the most important lesson you have learnt in your career so far?
Balance is crucial. I value balance in my life and in the kitchen.
– Executive Chef, Christopher Hori

If you could travel anywhere to learn more about their cuisine where would it be?
Scandinavia, particularly Norway. I love their clean and precise techniques, I think it would be very insightful and delicious.
– Executive Chef, Christopher Hori

What is your favourite dish to eat and favourite to cook?
My favourite to eat would be sukiyaki with wagyu, you can’t beat the flavours in this. To cook would be fish, I like cooking healthily and from the ocean.
– Executive Chef, Christopher Hori