We hit Kim up with some hard questions so we could get to know her a bit better:
What inspired you to become a chef?
My older Sisters who were both chefs, food has always been a way for me to bring people together, it’s about creating memories and connections. I fell in love with the pace and purpose of the kitchen early on, and I’ve never looked back. There’s nothing quite like seeing guests light up when they taste something that surprises them.
I also love working in a team, teaching, and learning from others is so rewarding.
Who has been your key mentor or pivot kitchen experience?
There have been many incredible chefs who’ve shaped my career and supported me through the years, but my family has always been my biggest support network, the ones I want to make proud. They’ve grounded me and pushed me to keep growing, even during the toughest times.
Years of experience?
I started as a kitchen hand at 14 and worked my way up through every section of the kitchen. Over nearly three decades in the industry, I’ve gone from scrubbing pans to leading teams as an Executive Chef across multiple venues and large-scale events.
Specialty or signature cuisine?
I specialise in bold, approachable food with a refined edge, modern Australian cuisine with a strong commitment to local produce. I love designing menus that showcase the region’s best ingredients while being creative and crowd-pleasing.
What makes your food different?
I balance rustic comfort with polished presentation, often elevating classics with small, thoughtful twists. I’m drawn to local, seasonal ingredients and enjoy letting those shine, especially native herbs, local proteins, and handmade elements.
Achievements
My children are my biggest achievements and keep me showing up every day!
Professional
– Executive Chef at top-tier regional venues
– Competed in national chef competitions
– Creating and successfully running major local events
– Created and implemented comprehensive staff training and onboarding frameworks
– Successfully led teams through high-pressure services with consistency and care
– Developed scalable systems and prep models for the kitchen and events
What role does sustainability play in your kitchen?
It’s central. We plan menus around what’s seasonal and available from local growers, minimize waste with batch prep and portion control, and constantly reassess our supply chain to improve efficiency and reduce our footprint.
What’s the weirdest thing you’ve ever eaten and loved?
Crispy-fried chicken hearts in garlic and paprika. Totally unexpected and delicious.
What’s a food you secretly hate but pretend to like?
Yoghurt, I respect it, love cooking with it but I just can’t do it.
What’s your ultimate comfort meal after a long shift?
Toasted sandwiches or poached eggs on buttery toast.
Which celebrity would you challenge to a cook-off?
Marco Pierre White—his legacy is massive, he learned from the best to be the best.
If you were a food, what would you be (and why)?
A grazing board, diverse, fun, full of personality, and always the center of a good time.
What kitchen tool are you emotionally attached to?
Sous vide machine is an absolute godsend. The consistency, the control, the versatility. I use it for everything from proteins to desserts.
What’s the most chaotic thing that ever happened in your kitchen?
During a busy service, my head chef almost sliced his thumb off. We managed to keep service going while getting him to hospital. Organized chaos at its finest.
You can invite 4 people over to cook for, who are they?
Maggie Beer, Anthony Bourdain, Marco Pierre White, and Jamie Oliver. That would be one hell of a table.
If you weren’t a chef, what would you be doing?
A teacher or an event planner is something that still brings people together, just in a different way.