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Meet our Head Chef

Meet Daegyeom Kim, Head Chef at Bopp & Tone

As the culinary leader at Bopp & Tone, Chef Kim brings his passion for innovation and extensive experience in the industry to the Wynyard Precinct kitchen.

Joining the Bopp & Tone team in February 2023, Chef Kim has already made an immediate impact. His cool calm and collected demeanor has seen him quickly take the lead in the kitchen and his passion for fresh, local produce, has seen him create stunning new dishes on our menu.

Our menu at Bopp & Tone reflects Kim’s cooking influences and centers around great produce and generous share food.

Let’s find out more about Chef Kim’s experience, what inspires him, and how he is looking to make a splash in the Bopp & Tone kitchen.

Let’s Chat:

Tell us about your previous career experience:

“My culinary journey started in the kitchen of my cousin’s Korean restaurant in Perth, where I worked as a KP just one day after arriving in Australia. I was captivated by the energy of the kitchen – the bustling communication, the heat of the fires, and the artistry of cooking. Intrigued by the industry, I enrolled in a culinary school to learn about Western cuisine.

My career took off when I joined Wildduck, where I worked with a Michelin-starred head chef in a small kitchen, I then moved on to Wildflower. As Sous Chef at Amelia Park restaurant in Margaret River, I gained experience in farm-to-table cooking, I cherished every ingredient and treated them with the utmost care.

In 2021, I moved to Sydney to expand my horizons, and I landed a position at Aalia with Paul Farag. Under his tutelage, I learned about every aspect of the culinary industry, from A to Z – not just cooking, but also management skills. While I have not achieved any particular culinary accolades, I believe that everything I’ve experienced has been valuable in shaping my career. I never chased fame, money, or position; instead, I’ve always focused on improving my skills, my values, and my relationship with ingredients.”

Where does your inspiration for your menu come from?

“Inspiration comes from all around me – nature, social media, and even everyday objects. For instance, while on a bush walk, the scent of the sea in the forest inspired me to create a dish using sea ingredients and forest bush vegetables.”

Why Bopp & Tone and why Applejack?

“I joined Applejack earlier this year because of the company’s vision and its positive culture. I want to continue growing and not be complacent, and Applejack’s expansion aligns with that vision. The people at Applejack are positive and respectful, and I hope to bring more positivity to the kitchen while elevating the chefs and food to even higher levels.”

What are you looking to bring to Bopp & Tone?

“My goal is to make Bopp and Tone the best premium dining experience in Sydney – a place where Sydneysiders always want to dine and enjoy the quality dining experience that we offer.”

Now you know the face behind the menu, join us in the heart of the city to taste Chef Kim’s delicious creations.

Make a booking today & discover our menu below.