Chris Bateman's culinary journey began in Brisbane, where he trained in French fine dining. His passion for minimalism and bold flavors was honed in Japan, working in renowned izakayas across Niseko and Tokyo.
Chris's expertise lies in creating deceptively simple dishes using charcoal, where every ingredient shines. His innovative approach and experience in both Japanese and Australian cuisine bring a unique flair to Supa Bad.
MEET YOUR CHEFS
Zane Schnitzerling's love for Italian cuisine and seafood was cultivated in Brisbane's top kitchens, including the prestigious Gambaro Group.
His time in Japan further refined his skills, especially with wagyu and traditional techniques. Zane's hands-on approach and dedication to crafting perfect, flavorful dishes are evident in every creation.
At Supa Bad, he merges his Italian roots with Australian ingredients, delivering a dining experience that is both familiar and extraordinary.
