People 1 minute 17 February 2018

The First Day I Got My Michelin Stars: Shane Osborn of Arcane

We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

Arguably Australia's highest achieving culinary export in terms of Michelin stars, Shane Osborn has risen through the ranks since leaving high school to work his way in restaurants around the globe. He first got a taste of the stars being apart of the team that won a star at (the now defunct) L'Oranger in London in 1996. And in 2001, he led the kitchen team at London's glitzy Pied a Terre to retain its Michelin star before gaining a second in 2003.

After 25 years in the restaurant industry, Osborn and his family embarked on a two-year trip around the world before settling down in Hong Kong in 2012. There, he joined celebrity restaurateur Alan Yau's St. Betty for two years before opening Arcane in Central in November of 2014. The restaurant serves up modern European cuisine that is seasonally lead, utilizing the finest produce from Japan, France and the U.K. And true to form, Arcane was recently inducted into the 10th Anniversary edition of the Michelin Guide Hong Kong with one star.

The interior at Arcane. Photo by IB Photography.
The interior at Arcane. Photo by IB Photography.

What was your first encounter with the MICHELIN Guide?
Being a part of the team that won a star at L’Oranger in London in 1996.

The first time our team earned a star . . . our team at Arcane gushed with pride!

How did you celebrate when your restaurant received one Michelin star?
We haven’t had the chance to yet as I was away in the United States when the guide was launched, but when we do, we’ll do it in style!

How has the MICHELIN Guide influenced your life and career?
Michelin hasn’t influenced my career; it has been done by the incredible people I've worked with over the past 30 years.

Pan-roasted Mayura Wagyu sirloin. Photo by IB Photography.
Pan-roasted Mayura Wagyu sirloin. Photo by IB Photography.

Does a Michelin star change the direction of your restaurant?
The star won’t change our direction or goals in any way. First and foremost, we concentrate on making our guests happy.

To you, what does a Michelin star symbolize?

Excellence and consistency.

What advice do you have for young chefs looking to achieve a Michelin star?
Cook the food you enjoy eating, and listen to your customers and cook for them. Accolades are great but it's your regular clientele that will help the business flourish.


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