The hospitality industry have received a massive blow due to the coronavirus pandemic. Dine ins are not permitted in Melbourne, while numbers are restricted in other states. It will be sometime before the hospitality industry can regain its pre-Corona vibrancy.
However, there are increasing attention given to restaurants and cafes run by Japanese 3rd generation chefs, who despite the pandemic have flourished.
"3rd generation chefs" a term increasingly heard in the industry, points to young chefs in their late 30s to early 40s, who began their career in the Australian industry, fusing together their traditional and local knowledge.
Anna Ishiguro is one such chef. Opening her own restaurant "Juan Bowl and Tea" , at 35 years of age, her Don and Tea matching service have gone strong against the pandemic.
How did she survive the lockdown, and how will she coexist with the coronavirus pandemic?
