Upcoming
The Somm & The Chef
Format5 Courses
Price$159 Per Person
An Evolving Dining Series
The Somm' &
The Chef
A convergence of discipline and intuition. Rooted in the Japanese philosophy of the Shokunin—the master artisan dedicated to continuous perfection of their craft—paired with the profound narrative artistry of the Sommelier. Together, they curate unrepeatable culinary dialogues across evolving chapters.
The Chef
Chef Motonori Oki
Obsessed with structural minimalism and seasonal integrity, the Shokunin approaches each ingredient with rigorous precision, extracting absolute depth from simplicity.
The Somm'
Dale Potts
Translating terroir into emotion, the Sommelier selects low-intervention, rare, and benchmark vintages that mirror, elevate, and converse with the plates.
The Somm' & The Chef: The Chapters & Events
COMPLETED
Brockenchack Wine Dinner
Format4 Courses
Price$149 Per Person
COMPLETED
THE SOMMELIER & THE SHOKUNIN: Chalmers Wine
Format8 Courses
Price$169 Per Person
COMPLETED
THE SOMMELIER & THE SHOKUNIN: Piper's Brook Estate
Format8 Courses
Price$169 Per Person
The Somm' & The Chef
Some evenings are enjoyed. Others are remembered. An intimate monthly dining experience bringing together two masters who have devoted their lives to their craft.
Curator & Sommelier
Dale Potts
With more than five decades dedicated to the world of wine, Dale Potts is one of Noosa's most respected sommeliers, holding WSET Sommelier Accreditation with Distinction.
His Role: Dale curates rare and expressive vintage pairings, guiding guests through each course by sharing the stories, origins, and terroir behind every bottle.
Executive Chef
Chef Motonori Oki
Trained in Osaka and polished at the Michelin-starred La Baie at The Ritz-Carlton Osaka, Chef Oki embodies the philosophy of Shokunin—the relentless pursuit of mastery.
His Role: Oki-san orchestrates the culinary narrative, marrying classical French technique with Japanese precision to present dishes that honor the natural integrity of every ingredient.