Kerby Craig's Profile

The creative mind behind Ume's stoves, Kerby Craig has established himself very quickly as one of Sydney's youngest up and comers. In 2000 Kerby's journey into hospitality started with a first year apprenticeship at the Rozelle restaurant of Tetsuya Wakuda. His fascination with modern cooking techniques was what led Kerby to explore other styles in Europe and Canada. In the four years he was away he landed stints in many prestigious kitchens, including notably, London's La Trompette and Vancouver's locally acclaimed Restaurant West, and cibo trattoria. In 2009 he returned to Sydney and began to make an impression at Koi as Chef de Partie. Within the first year he was promoted up the ladder to Head Chef. With Kerby at the helm it was easy to see why Koi was awarded One Chefs Hat in the Sydney Morning Herald Good Food Guide for two consecutive years. It is his love for the Japanese culture balanced with his passion for using great, fresh, sustainable produce that enabled him to create Ume as an outlet for his variation of Modern Japanese Fair. Since opening in June 2012 Ume Japanese Restaurant has received raving reviews including One Chefs Hat in the Sydney Morning Herald Good Food Guide 2012.
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