I did an interview with ABC Listen recently as part of their series Your Weirdest Day at Work. They jokingly renamed the segment Your Most Impressive Day at Work — fair enough, since I was talking about the time I cooked dinner for King Charles.
Well, he was still Prince Charles back then. I’d been asked to prepare a private dinner for him, and I served lemon and fennel risotto. Beforehand, I was gently warned not to take it personally if he didn’t finish — apparently, he’s used to being fed constantly and often sends plates back half-eaten.
But that night? He asked for seconds.
As a chef, there are few compliments more satisfying than someone — anyone — asking for more. But yes, when it’s the future King of England, it’s a moment that sticks with you.
Who Is the Chef of King Charles? (Spoiler: I Was, for a Night)
Over the years, I’ve had the surreal experience of stepping into the shoes of the king’s chef, if only temporarily. While I wasn’t his official royal chef, cooking for Charles on multiple occasions gave me an inside look into the quiet elegance and very real humanity of royal life.
Despite the title and status, it wasn’t about extravagance — it was about quality, care, and flavor. Just like every other client I cook for.
What It’s Really Like Being the King’s Chef (and Cooking for Celebrities)
People often ask what it’s like to cook for royals or celebrities. The truth? They’re just people having dinner. My focus is always on making the moment feel special — whether I’m plating up for a head of state or preparing a five-course anniversary meal for a young couple in an Airbnb.
I remember one Valentine’s Day where I cooked for a nurse and a builder. Their plans to travel fell through. Restaurants were booked out. So they rented a place and asked me to come cook for them. It was their first time having a private chef, and the look on their faces when I brought out the first course — that’s what this job is really about. The luxury wasn’t about foie gras or fancy wine. It was about care, attention, and giving two very busy people a break from the world.
That Time Sam Neill Called Me (Yes, That Sam Neill)
Then there are the surreal moments. One time, a regular client in London called last-minute: “Can you cook tomorrow? Sam Neill has rented my house.”
So I cleared my schedule. Sam was charming — gave me a couple bottles of wine from his vineyard, chatted food and film like we were old mates. As the party picked up, Kirsten Dunst wandered into the kitchen asking for ice cream. We found some Häagen-Dazs. She perched on the counter, chatting casually while I stirred sauces.
Later, I heard guitar strumming. I stepped into the living room and found the Finn Brothers — yes, those Finn Brothers — playing “Weather with You” on the sofa.
Cooking is messy, yes. Glamorous? Sometimes. But moments like that… you can’t plan for them. You just say yes and show up with your knives and your best ingredients.
From Street Food to Royal Tables
People know me now for private dining and television, but the soul of my cooking was shaped on the street — quite literally.
Years ago, I wrote a book on global street food. To research it, I ate my way through 14 countries: Ecuador, Lebanon, Vietnam, Morocco, Thailand, Brazil, Sicily, and more. My goal? Eat myself silly. Taste everything. Learn what real food looks like when it isn’t plated for a camera.
If there’s one tip I’d give for finding great food while traveling, it’s this: follow the locals. Join the queue. If ten people in Hanoi are standing in line for one dish at 3am, you better believe it’s good. That’s how I’ve discovered the most mind-blowing flavors — not on TripAdvisor, but on sidewalks.
And funnily enough, I now take those same dishes and reimagine them for private dinners. A breakfast bánh mì from Saigon becomes a canapé in Sydney. A smoky fish broth from Chile becomes a base for risotto in London. It’s all about context — but the emotion behind it stays the same.
Where I Am Now
These days, I’m spending a lot more time in Australia. I’m working with luxury travel partners, running food experiences, and teaching people how to cook — not just how to follow recipes, but how to feel joy and creativity in the kitchen.
Food is about people. That’s the whole point.
Whether it’s King Charles or a young couple celebrating their first anniversary, what matters isn’t the plating — it’s the connection. It’s helping people feel something. Because at the end of the day, no matter how glamorous or humble the setting, we’re all just trying to share something meaningful around the table.
✍️ About the Author
Tom Kime is an award-winning international chef, cookbook author, and global food ambassador whose career spans Michelin-starred kitchens, TV series, and culinary adventures across 40+ countries. With a passion for sustainable food and bold flavors, Tom brings people together through unforgettable dining experiences — from street markets in Vietnam to private dinners for royalty.
This article is inspired by an interview originally broadcast on ABC Listen’s “Life Matters” as part of their “Your Weirdest Day at Work” series. All audio content and original script © ABC. Used with acknowledgment.
🎧 Listen to the full episode on the ABC Listen app