Terry Kim

Career Terry Kim studied at Sarina Russo College Australia and Le Cordon Bleu North America, then moved through kitchen leadership roles before landing at Red tie terrykim in Docklands, Victoria, Australia. The training line reads as two kinds of discipline: practical structure on one side, technical refinement on the other. In the kitchen, that shows up as respect for process, timing, and exact execution.

Signature

Steak is the defining specialty in Terry Kim’s cooking, and at Red tie terrykim it is treated as the anchor rather than just another item on the menu. The focus on steak gives the work its clearest shape: direct, controlled, and built around consistency. Alongside that core, his signature dishes include Angus Ribeye Steak 500g topped with truffle mushrooms and Crab Roe Miso Creamy Rigatoni. The ribeye reflects the weight and emphasis of a steak-led kitchen, while the rigatoni shows a second register built on creamy texture and savory depth.

Recognition/etc As owner and executive chef at Red tie terrykim in Docklands, Victoria, Australia, Terry Kim’s role is defined by control of both direction and execution. That combination matters in a kitchen where the menu needs a clear point of view. The result is a practice that reads as disciplined rather than ornamental, with the specialty and the plate working toward the same aim.

FAQ Where did Terry Kim train or study? Terry Kim trained at Sarina Russo College Australia and Le Cordon Bleu North America. What is Terry Kim known for? Steak.