Short bio

Korean-born Min Kim received traditional Japanese training at Ginja, a Japanese restaurant in Sokcho, Korea. His culinary journey was started with learning about sashimi and sushi.

Min moved to Australia in 2013 and trained in Korean and Japanese restaurants around Sydney. He worked alongside Chef Griff, the Head Chef and owner of the Longrain restaurant in Sydney. Worked with Chef Chui Lee Luk at Luxe Group and Acme, he learned French cooking techniques and Modern Australian cuisine.

Now he works as Head Chef in The NINE Sydney in Bondi Beach, also part-time Private Chef. Min employs traditional techniques and contemporary creativity in his style of cooking.