The team at TokyoLima is peerless, having held positions in kitchens, bars and hospitality all over the world for many years. The team comes together at TokyoLima to bring guests the ultimate dining experience. Expect great food, great drinks and exceptional service.
Stephan Joubert
Executive Chef
Stephan worked in Peruvian kitchens for 11 years prior to joining Pirata Group in 2019 as part of TokyoLima’s team. From there, he broadened his horizons by opening the Group’s cloud kitchen in Quarry Bay, thereafter taking over production kitchen operations in Wong Chuk Hang. A celebrated stint as Executive Chef in Honjo ensued, during which time the restaurant earned multiple distinctions from Tatler, TripAdvisor and other award giving bodies. His return to TokyoLima is a poetic homecoming. A South African who relishes new challenges and high pressure environments, Stephan brings out the best in his team in delivering extraordinary memorable experiences. For him, food is love.
Justin Lo
Head Chef
Head Chef Justin’s love for cooking started from a young age, watching his father cook for the family during festive family gatherings. The joy and communion that food and hospitality brings to people inspired him to make cooking his profession. After culinary school and working in a mix of hotel and restaurants in Sydney, Justin decided to come home and take on the challenge of the fast-paced fine dining scene in Hong Kong. Working under Chef David Alves in L’Atelier de Joël Robuchon brought Justin a greater understanding of classic French techniques while his time at VEA gave him an opportunity to bring his own culture and ideas to food. Now working with Chef Arturo Melendez in TokyoLima, Chef Justin brings what he has learnt over his years of experience in both Asian and Western cooking towards this mish-mash of culinary cultures know as Nikkei cuisine.
