Hans Michael Edwin is a passionate Junior Sous Chef with over two years of culinary experience, currently employed at Beaverbrook since December 2024. Specializing in authentic Japanese Yakitori cuisine, Hans has honed grilling techniques using traditional binchotan charcoal. Previous roles include Junior Sous Chef at Junsei UK, Sushi Chef, Line Cook, and Demi Chef De Partie at UCHI DENVER, LLC, and Sous Chef at Lavana Dining. Early culinary experience began as a Commis at Mustika Yogyakarta Resort & Spa. Hans holds an Associate Degree Diploma in Culinary Arts/Chef Training from Sekolah Tinggi Pariwisata Bandung (NHI), obtained in November 2022.
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