Tom Kime cut his catering teeth in some of the most famous restaurants in London and Sydney. He has travelled to 42 countries to sample, discover, and understand how to cook the world’s best food, and so brings a truly global approach to his work.
He worked at the Michelin starred le Pont de la Tour in London and then with Rick Stein at The Seafood Restaurant in Padstow. In Rick Stein’s BBC series, an Asian odyssey, Rick used Tom to guide him through the food of Hanoi and referred to Tom as ‘a real street food aficionado’.
He has also worked at the Michelin starred River Café alongside Jamie Oliver (he cooked the Thai food at Jamie’s wedding) and at Darley St Thai with David Thompson and Cicada with Peter Doyle, in Sydney. He was the executive chef and joint creator of Fish & Co. The sustainable seafood restaurant in Sydney from 2010 -2015. Recently he was appointed the Head chef for Macquarie Bank at 50 Martin Place in Sydney. Tom has cooked privately for international celebrities and royalty, by appointment.
He has also written six acclaimed books, filmed five series of Ready Steady Cook, presented three of his own TV series and set up six restaurants in London, Malta and Sydney.
Tom has been consulting the team of chefs at Pinetree’s on Lord Howe Island running intense flavour workshops and demonstrations to inspire their daily menus. Pinetree’s has just been voted as the No.1 hotel in Australia on TripAdvisor two years in a row.
“An unrivalled tutorial in foods that sing with flavour – Tom Kime has a Perfect sense of the food we all love to eat.’
Rose Prince food journalist
‘He uses the ingredients much like an artist would use his paint, to create a piece of gastronomic art.’
In London Magazine
“If only dinner parties had food this exciting. The flavours are vibrant and almost intoxicating. It was a stunner with multiple flavours exploding on the palate.
Food @ the muse is a blast.’
Guy Dimmond Time Out London Food Review
“I am shouting this one from the rooftops.
A dazzling side dish, which is an object lesson in how to put together a salad.
This food screams freshness originality and sensuality and is served up with love intelligence and sunshine. Blow me away talent from a chef who is going far.”
Jeremy Wayne The Guide Saturday Guardian
‘The name on everybody’s lips is Tom Kime whose super clever creations are wowing diners all over town. Expect delicious things.’
Food Drink Magazine