World-class chefs at Kumo Restaurant serve honest, uncomplicated yet inspired dishes using traditional Japanese flavours with a touch of new-wave.

Richard Robbins

Richard Robbins

Food & Beverage Manager

Richard Robbins brings over 20 years of culinary and luxury hospitality experience to Skye Niseko. Richard's expertise from his time as a Chef de Partie, Chef de Cuisine, Executive Chef, and Food and Beverage Director provides guests with a world-class gastronomical experience. Having worked in Europe, America and Asia, he has managed the daily operations of prestigious outlets in established hotels including Grande Hotel Villa Serbelloni and Stoneleigh Hotel. He will manage the operations and oversee the direction of all food and beverage outlets within Skye Niseko.

Drawing from his international experience, Richard has an extensive knowledge of exquisite flavours based on fine combinations of fresh ingredients. Being able to converse in Japanese, Richard works closely with suppliers across Japan and the world to present the most unique dishes for guests. His area of specialities are classic French, Italian and Japanese cuisine.

"My focus is to combine unique cuisines, service and atmosphere for the ultimate guest experience."

Kiyoshi Burgess

Kiyoshi Burgess

Head Chef

A native of Australia, Kiyoshi Burgess is passionate about cooking, turning what was once a hobby into a career that has led him around the world. He has acquired many experiences in his 13 years in prestigious establishments including famous Japanese restaurant Zuma (London), Shunju (Japan) and Bone Daddies Group (London). Kiyoshi has extensive knowledge of both Japanese and Western cooking styles which he now brings to Kumo. He believes dishes be created with seasonal and local produce and be delicious without being over complicated.

"My approach to cooking is to keep everything simple and work off traditional recipes but always adding a bit of a modern twist to it. "

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