Stephen Nairn delivers passion in every dish

Stephen Nairn, the Culinary Director behind Omnia Bar and Bistro, Yugen Dining, and Yugen Tea Bar, is driven by a deep love for food, his team, and the pursuit of culinary excellence. His approach to cooking goes beyond ingredients – he creates dishes that are a perfect balance of flavours, turning each plate into an experience for all the senses.

Nairn’s journey in the culinary world began in Glasgow, where he learnt in some of the city’s finest restaurants. His early experiences laid the foundation for a career that would take him to London and eventually to New York, where he honed his skills at the prestigious Eleven Madison Park. Initially planning a short stay in Melbourne,  Nairn found himself captivated by the city’s vibrant food scene, and he stayed. He rose through the ranks to become Executive Chef at Vue de Monde under Shannon Bennett and later served as Head Chef at Estelle by Scott Pickett.

Today, Nairn’s influence extends beyond the kitchen. He oversees three distinct dining experiences, each with its own unique culinary identity. At the double-hatted Omnia, he has crafted a bistro atmosphere, where ingredients are showcased in innovative and exciting ways. Yugen, his underground restaurant on Chapel Street, is celebrated for its modern Japanese cuisine and sensory driven experience, featuring a variety of offerings like an extravagant cocktail bar and a cosy omakase. Nairn’s leadership is evident in every detail, from selecting the finest seasonal ingredients to crafting dishes that tell a story.

It is through collaboration with local suppliers, such as his partnership with Mark Foletta, a farmer, forager and winemaker from Benalla, that Nairn finds such unique, highquality ingredients. These ingredients might range from Alpine gum honey and cherrywood to less familiar wild fungi like grey ghosts and crab brittlegills.

This emphasis on locally sourced, exceptional produce highlights Nairn’s commitment to showcasing the best of Australian flavours.

He values hands-on learning and encourages his chefs to be inventive and take ownership of their dishes. This creates a kitchen where dishes are constantly improving, demonstrating the team’s talent and dedication. Nairn’s role is that of a supportive mentor, offering guidance while allowing his team’s creativity to thrive.

This approach is reflected in every aspect of Nairn’s restaurants. He is involved in every step of the process, from sourcing exceptional ingredients to ensuring that each dish not only delights the palate but also resonates with the senses. His passion for culinary excellence is matched only by his dedication to creating memorable dining experiences for his guests.