Regan Porteous's Profile

Regan Porteous began his culinary career in September 1994, at the Stamford Plaza in Auckland, NZ. Over the following years he worked in both Sydney and the Gold Coast, at a number of award winning restaurants, before moving to London in late 2003. In December he commenced his employment at London’s 2004 Best Japanese Restaurant and Best New Restaurant, Zuma, as a chef de partie. Within the year he had been promoted to a Jr Sous Chef position. It’s here that Regan’s love affair with the Japanese cuisine began.

In June 2005 Regan was approached by Gordon Ramsey and Jason Attherton to open and operate Ramsey’s latest venture, Maze, as a Sous Chef. Specialising in modern British dishes, with a hint of Asian inspired flavours, the concept behind Maze’s menu was a create-your-own degustation. The restaurant achieved a Michelin Star in its first year of operation.

In September 2006 Regan rekindled his love of all things Japanese and rejoined the Zuma team, to lead as Executive Chef at their new venue, Zuma Hong Kong. Taking on his biggest challenge yet, Regan was responsible for a kitchen team of 45. Zuma Hong Kong was awarded Best New Restaurant and Best Japanese 2006.

After successfully setting up Zuma Hong Kong, Regan was called upon to open and lead Zuma’s largest venture yet – Zuma Dubai. Opening in 2008 the latest Zuma venue was once again awarded Best New Restaurant and Best Japanese in its region.

In August 2009 Regan moved back to Sydney and joined Toko as Executive Chef, to create and evolve the restaurant’s identity. He launched their bar, Tokonoma, 3 months later, and continued to build the success of Toko’s brand for the next 3 years.

In early 2013, Brody Petersen approached Regan to take on the Executive Chef role at his new restaurant, Riley St Garage, a 200 seat bar-come-restaurant in East Sydney. Playing a pinnacle role in establishing Riley St Garage as one of Sydney’s hottest new restaurants, Regan designed the full menu. His appreciation of the Japanese cuisine can be seen in a variety of Riley St Garage’s dishes, where he uses distinct Japanese flavours, like miso and yuzu, to compliment the modern Australian fare the majority of the menu is built on. Riley St Garage opened to rave reviews in October 2013.