Short bio

Meet Chef Tom Kime, an internationally acclaimed chef, author, TV presenter, and culinary trailblazer, best known today as a Private Chef Sydney delivering world-class dining experiences across New South Wales. With a career that spans continents, celebrity kitchens, and Michelin-starred restaurants, Tom brings a level of expertise and creativity that elevates every meal into an unforgettable event.

Bio

As a highly sought-after Personal Chef Sydney, Tom has cooked privately for royalty and international celebrities—including by special appointment at Jamie Oliver’s wedding. His global culinary journey includes creating and launching six successful restaurants across London, Malta, and Sydney. Whether it’s an intimate dinner in Woollahra or a luxury event in Sydney Harbour, Tom brings a tailored, sophisticated touch to each experience as a trusted Private Chef Sydney.

Tom’s diverse food philosophy stems from his travels through 42 countries, where he immersed himself in global street food cultures. This exposure shaped his bold, flavour-driven cooking style, which clients in Sydney now experience firsthand through his bespoke private dining events. His work as a Personal Chef Sydney reflects this world view—infusing traditional favourites with international flair and modern sustainability principles.

Having trained at London’s Michelin-starred Le Pont de la Tour and worked alongside Rick Stein at The Seafood Restaurant in Padstow, Tom’s fine dining roots run deep. In Rick Stein’s BBC series Far Eastern Odyssey, Rick referred to Tom as “a real street food aficionado.” Today, that passion translates into exquisite, ethically sourced menus he curates as a Private Chef Sydney and Personal Chef Woollahra, always with a creative edge.

Most recently, Tom served as Executive Chef for Goodtime Hospitality in Sydney, overseeing award-winning venues like East Village Darlinghurst—voted Qantas’ No. 1 rooftop bar—and West Village Petersham. He also led Ceru Restaurants in London and Sydney, specializing in vibrant Levantine street food. His work continues to shape the evolution of sustainable, plant-forward, and ethical cuisine in the Personal Chef Sydney space.

A champion of sustainable seafood and organic produce, Tom is not only a chef but a voice for responsible food sourcing. His “Free From” creations redefine what’s possible in healthy dining. As a Personal Chef Woollahra, he caters to clients seeking flavour-packed, allergen-friendly, and health-conscious meals without compromising luxury or taste.

Tom has authored six critically acclaimed cookbooks and hosted three of his own TV series. He’s also filmed five seasons of Ready Steady Cook, sharing his expertise with a broad audience. His ability to combine educational content with entertaining delivery makes him not just a talented chef but also a respected culinary communicator. For clients seeking a Personal Chef Woollahra, his engaging personality and professionalism turn meals into memorable occasions.

BOOK QUOTES PRAISE FOR TOM KIME

2015 Fish Tales honoured by the World Gourmand Awards as one of their ‘Best of the Best books from the last 20 years.

Fish Tales winner of the World Gourmand Awards ‘Best Sustainable Book 2010’

‘The recipes are as enticing and simple as you’d expect from a food writer of Kime’s caliber.  Fish tales is perfect for friends who worry about the world.’

Thomasina Miers the Times Nov 2009

The influential Dutch newspaper De Volkskrant named the Dutch version of Fish Tales ‘Best Cookbook of the Year 2009’

De Volkskrant Holland November 2009

‘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

‘Tom Kime is one of Britain’s most gifted young chefs and his books are stuffed full with the most delectable of recipes. Kime is fascinated by the combining flavours and his expertise in South East Asian food shines forth from every page.’

Tom Parker Bowles: Food Journalist the Daily Mail, Mail on Sunday 

‘A challenging and exciting cookbook from one of our best and brightest young chefs’

Loyd Grossman: Master Chef Presenter England

‘Take inspiration from Tom Kime’s fantastic new book Street food, a tantalizing repertoire of fast food recipes from around the globe for busy people on the move who don’t want to compromise on taste or quality. Enjoy!’

Anthony Worrall Thompson: Saturday Express magazine

‘Dancing in the Street-Four stars…His writing style is witty and personal yet packed with nuggets of information…so whether you want to bring back memories of a magical time abroad or sample the delights of far-flung places this is the perfect book for you.’ 

Andy Duncan Somerfield magazine

‘Tom Kime has been smitten by the Asian notion of balancing flavours.  He offers an exciting array of dishes-a veritable kaleidoscope of sweet, sour, salty & spicy flavours that combine, and recombine, to create food that is both subtle, yet lively.’

Elizabeth Andoch: Author Washoku: Recipes from the Japanese kitchen

RESTAURANT QUOTES

Ceru Vibrant mezze that is fifty shades of bright and sunny 

‘The Londonist’

Fish & Co.  One of three Finalists for the Seafood Excellence awards 2013 

‘Best seafood restaurant in NSW

Fish & Co.  SBS Feast Magazine 

‘Best fish and chips in Sydney 2012’

Fish & Co.  Channel 7 news and 2UE radio voted ‘People’s Choice 

Best fish and chips in Sydney 2011’

‘Tom Kime has excelled himself at food @ the muse.

He is definitely one to watch.’

Jacky Parker London Etc magazine

‘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 breathless pace of the food showed that the Muse is home to sensational adventurous cooking.’ 

Marcus Scriven The Grove magazine

‘The real star of the evening was Kime’s lacquered duck where the savoury toffee apple crunch contrasted spectacularly with the juiciness of the meat. I will be back like a boomerang’ 

Susannah Herbert The Sunday Telegraph Magazine UK

‘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

‘Tom’s ability to share his passion and knowledge of food, combined with his expertise in the kitchen is a great recipe for many wonderful meals. His food remains the centerpiece and is simply delicious, always exciting, stimulating and makes you want to come back for more. Another helping please, Mr. Kime’

Tim Lee category fruit director for Europe Tesco supermarkets

‘Tom is the most amazing teacher. His knowledge and recipes are cutting edge but he’s not intimidating, he can teach anyone.’

Ruth Edwards, principal, cutting edge food & wine school, England

‘We use Tom for events and demonstrations where his talents as a chef and raconteur are invaluable. His food is always well researched, fresh and interesting: it looks great and tastes fantastic. Tom is a chef who can do more than cook.’

Alex and Christina Bastin principles of petit gourmet cooking school