It isn’t just our delicious fresh sprouts that are growing fast. The Sydney Sprouts team itself also continues to grow!

We’re so pleased to say ‘welcome’ to the very talented Mayumi Nagata – an internationally-recognised chef now based in Sydney – whose wonderful recipes and kitchen inspirations you may have seen featured right here on our website. 

 

A lifelong passion for food

Like so many wonderful chefs, Mayumi developed her passion for food from a young age. Much of her childhood was spent growing fresh food in her parents’ backyard in Japan. With a strong focus on seasonal produce, “pick vegetables and cook them straight away” was her family’s house rule for cooking. Good advice, we say!

Mayumi has since followed her love of food all over the world, living in many different countries as she trained her palate with some of the finest chefs in Japan, France and Singapore. Here in Australia, she has worked at Lake House (2 hat restaurant), Kazuki’s (1 hat restaurant) and Bather’s Pavilion (1 hat restaurant).

Today, Mayumi specialises in French pastry with an essence of her Japanese origins, while also teaching at ‘Le Cordon Bleu’ in Sydney and several private cooking schools. She joins us at Sydney Sprouts to help share her love and joy of making beautiful meals, with a special focus on using homegrown sprouts and microgreens.

Healthy, flavourful and quick are Mayumi’s three key points for everyday home cooking. We can’t wait to see (and taste) what she has in store ;)

Welcome again Mayumi!