Plating for a Purpose: Chef Portrait Series
Photography by Ophelie Barbeau
This article is part of the Plating for a Purpose: Chef Portrait Series, an initiative dedicated to showcasing the personal stories and lived experiences of the talented chefs participating in our fundraising event. Each portrait offers a glimpse into the lives and inspirations behind the chefs who create memorable dining experiences, reminding us of the people, passions, and resilience in the hospitality industry.
Introducing Chef Shane Middleton
Current Role: Head Chef – Omakase Papi Katsu
Chef Shane Middleton’s culinary passion runs deep, rooted in his Maltese heritage where food was always central. His career, marked by notable achievements—from representing Australia in global competitions to working under the legendary Heston Blumenthal—reflects his commitment to excellence and innovation.
Shane began his career at Perth’s acclaimed Clarke’s of North Beach, laying the foundation for his future in fine dining. Driven by a desire to push boundaries, he moved to London with a goal to work under the legendary Heston Blumenthal, which he achieved both there and later in Melbourne at Dinner by Heston. Family circumstances brought Shane back to Perth, where he has since led the kitchens of some of the city’s most notable venues. Shane is set to elevate Perth’s dining landscape with an immersive celebration of taste, atmosphere, and occasion at Papi Katsu.
Shane’s Lived Experience
“Back then, people often burned out or lost themselves, and some left the industry due to the pressure. It’s encouraging to see that change.
It’s all about having fun. It’s basically my story through flavour profiles I know and trust. I want people to relax and enjoy themselves. Creating venues lets me share my journey with others—they’re in my world, and I want them to have a memorable experience. It’s hard because dishes can take days to perfect, but they’re eaten in minutes. I want people to take that first bite and feel something—nostalgia, happiness, maybe even a tear.
I’ve worked as a chef for 18 years. In the past, it was a lot tougher. Failure wasn’t an option; it was all about perfection. We still strive for that, but now if someone is struggling, everyone pitches in to help. It was a team effort back then too, but there was a lot more competition. Kitchens used to be a bit of a dog-eat-dog world.
Now, it’s more collaborative. If one person struggles, the whole team does, so everyone supports each other. I think there’s a better understanding now that, at the end of the day, it’s just food—it’s just cooking. You build a team around that. This allows for more time off and the recognition that everyone has a life outside of work.
When it comes to achieving goals, I think that it all comes down to training, mentorship, and what you want to achieve. If you want to learn, you will; if not, you won’t. It’s like anything in life. The great painters weren’t great at the start; it takes constant practice. I struggled with focus in school, but cooking was something I could really concentrate on. I could express what was in my mind on a plate. It’s like being an artist, where you have these ideas, put them on a plate, and it just works.”
