Tom Kime has worked as a chef in some of the most famous restaurants in London and Sydney. He has travelled from Southeast Asia to South America to discover, sample and find out how to cook street food from around the world. Tom began his career at Le Pont de la Tour, where he had a weekend job while studying for a diploma at Leith's. His CV is a roll call of fabulous eateries: having cut his catering teeth with Rick Stein, Tom has worked at the River Café with Jamie Oliver and at Sydney's famous Cicada and Darley Street Thai with David Thompson.

At the River Café he became such good friends with Jamie Oliver that he cooked the wedding banquet at his and Jules's wedding. Jamie, unfortunately, was too busy to return the favour and so Tom did it himself - for 125 people (he did use a crack team of chefs from Mosimann's and the River Café!). So what did the groom prepare for the big day? First came the canapés: mini asparagus and parmesan tartlets, and green chilli corn cakes. The antipasti included marinated fig and mozzarella salad, braised cannellini beans with roast tomatoes and seared asparagus. Southeast Asia then took over with a salad of seared tuna for the main course, followed by roasted nectarines, apricots and plums

Now a private chef and food consultant, Tom has opened Food At The Muse in Notting Hill, and has cooked for a clientele that includes celebrities such as Mick Jagger, Sam Neill, and Kirsten Dunst.  He writes for BBC's Good Food Magazine, Olive, and Waitrose Food Illustrated. His first book, Exploring Taste and Flavour, was published in 2005. He is also the author of Balancing Flavors East & West which was nominated by the International Association of Culinary Professionals for the Best Chef/Restaurant Award of 2006.

Most recently Tom has been executive chef at the Fortina Spa Resort on the Island of Malta and is currently expanding his work internationally. He has also created and produced work for television - `Our Man In Vietnam', an 8 part series for Taste TV.

His new book, Street Food, recreates the world's most authentic tastes.  Evocative, exotic and above all delicious, street food stirs, sizzles and surprises. Tom believes that that in countries known for their cuisine, it's impossible to separate food from society, that the food of the place is the identity, history and social context cementing everyone together, and that to experience the real food that fuels and drives a community, you have to look to their street food.

Tom divides his time between London and Sydney where he is building his dream home with his journalist wife Kylie.