Sean Tan, manager of the highly successful ‘Meshiya Japanese Restaurant’ at QV Square, shares with us the intricacies of running a busy restaurant, and how his early exposure to cuisine has led him to this industry.

How long have you been a manager at Meshiya for?
I have been a manager at Meshiya for three and a half years.  I actually started working there as a casual hall staff two and a half years earlier whilst completing my full time studies at RMIT in Economics and Finance. Upon t...