Former Border chef Kai Ward is following the food trail home ahead of his sold-out dinner in Wodonga this week.
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Head chef at Taiwan-based Mume restaurant, Ward dined at Danish pop-up restaurant Noma in Sydney this month.
Having trained under Broadgauge head chef Jodie Jones at SourceDining in Albury, Ward completed his apprenticeship at Quay in Sydney ahead of his newest post at one of the hottest restaurants in Asia, Mume.
Ward, who will cook for 50 diners at Broadgauge on Friday, looked forward to getting back to the Border.
“It’s not often you get an opportunity to go back to your past head chef and show them some of your experiences,” Ward said.
“(At Mume) We challenge ourselves by restricting our food to predominantly using Taiwanese produce but approaching it in a different way to the locals.
“This can be really tough on an island that is affected by typhoons and has extremely dynamic and short seasons.”
