Derek Kim

Chef Derek Kim's culinary philosophy is deeply rooted in the concept of "harmony" (和谐), which he considers the very core of Kaiseki. This harmony extends beyond the mere fusion of flavors, encompassing a profound resonance between human beings, cuisine, and the natural world. He views his craft as an intricate art of balance, where each individual ingredient and element is encouraged to shine independently while simultaneously contributing to a greater, unified whole. His ethos is further defined by a fierce commitment to seasonality and provenance. When designing menus for Garaku, Chef Kim diligently prioritizes the most representative seasonal ingredients, sourcing from both local Australian purveyors and diverse regions of Japan. Recognizing the challenges of importing certain Japanese ingredients, he skillfully seeks out similar flavor profiles locally to faithfully convey nature's beauty on the plate, thereby maintaining an overarching sense of harmony and unity in his seasonal narratives. Influenced by his nine years at Tetsuya's, where he honed an "ultimate pursuit of cuisine" and absorbed principles of discipline and dedication, alongside a brief but impactful tenure in France experiencing minimalist and precise French/Nordic styles, Chef Kim's vision for Garaku is a "culinary theater" (料理剧场). Here, every meal is meticulously choreographed as a cultural journey, transforming dining into a performance where dishes are "scenes," and every interaction resonates with rhythm, elegance, warmth, and sincerity. His current ambition is to solidify Garaku's roots, creating a space where food tells a story, particularly through the nuanced interpretation of the seasons, all underpinned by a supportive and growing team culture, as he believes the kitchen's energy ultimately manifests on the plate. Chef Derek Kim's signature approach marries the precision and discipline acquired during his decade at Tetsuya's with a modern sensibility influenced by his European experiences. While adhering to the traditional structure of Kaiseki, he masterfully integrates contemporary techniques to infuse vitality into each dish. His technical style emphasizes refined flavors and precise, artful plating that is intensely thoughtful yet imbued with lightness and whimsy. He champions a minimalist aesthetic, focusing on highlighting the natural taste of the main ingredients, ensuring overall balance and rhythm in every composition. His flavor profiles are innovative, as seen in dishes like "pink snapper dressed with ponzu jelly" or "blood-red raw tuna lightened with buttermilk sauce." Plating often evokes a sense of artistry, such as the "Zen garden of snacks," featuring creations like a miniature tart of Jerusalem artichoke with vanilla and truffle for intriguing crunch. A legendary dish that exemplifies his philosophy and interactive design is the "WA Marron," charcoal-grilled and accompanied by koji butter and a bouquet of herbs (lemon thyme and tarragon), allowing guests to engage directly with the seasoning process, deepening their emotional connection to the food. Other notable dishes include an optional claypot of scorched rice, octopus, and ikura, providing both heft and comfort within the multi-course Kaiseki experience.

Career

• Executive Head Chef at Tetsuya's, Sydney
• Chef at Public Dining Room, Europe
• Chef at Restaurant Copenhague, France