The team at Iki-jime is comprised of committed professionals – from Australia and across the world – with a simple passion for dining in common.
Sam Homan - Head Chef
After completing his apprenticeship in Perth, Sam combined this love of fine-dining with a passion for travel before returning to Australia to join the team at Vue de monde. Under the tutelage of Shannon Bennett and Justin James, he worked his way up to senior sous chef before taking the Head Chef role at Iki-jime.
Ben John - Sous Chef
Ben’s passion for seafood began early with an apprenticeship at Auckland Hilton’s seafood restaurant; Fish. Travel brought him to Melbourne and, eventually, Vue de monde. Ben later took a role at London’s Ledbury before returning to Melbourne as Sous Chef at Iki-jime, where the passion is seafood.
David Wilson - Manager
Furthering a distinguished career in luxury hotels, David has held key roles with Vue Group for almost a decade, including five years leading the team at Bistro Vue. With an honest passion for food, wine and service, he confirms, “Iki-jime is the most exciting project I’ve worked on to date.”
Remi Craquelin - Head Sommelier
Hailing from France, where his father was a chef, Remi was born into restaurants. Upon completion of his hospitality degree, and after honing his skills in his homeland, he joined the team at Bistro Vue and furthered his study in wine. Remi brings tradition and youthfulness to his role at Iki-jime.
Joey Commerford - Assistant Manager
Born and bred in Melbourne, Joey grew up with the bounty of Victorian produce as his norm. With extended stints in Melbourne’s most respected dining rooms, including Vue de monde, he brings a drive for perfection and calm professionalism to the dining room at Iki-jime.