Chef Shankar Noguchi brings a rich cultural heritage to the table.

The Japanese-Indian chef travelled to Borden in Western Australia's Great Southern region, where he joined 15 other international chefs to share his personal story and signature flavours.

"I'm from Tokyo, but my grandfather is from India. I cook with many, many flavours and make infusion," Mr Noguchi said.

In return, the chef said he wanted to learn more about Australia's paddock-to-plate journey, gaining insight into the people behind the produce.

"I cook with ingredients from Rajasthan today, and then in my team, another chef is from Korea. He cooks with his ingredients, and we combine all those flavours together with your lamb," he said.

Global awareness

The international visitors are part of a program called Lamba

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